Ham With Apple Mustard Glaze

It is a serious reflection for the evangelist that wherever God's Spirit is at work, there Satan is sure to be busy. We must remember and ever be prepared for this. The enemy of Christ and the enemy of souls is always on the watch, always hovering about to see what he can do, either to hinder or corrupt the work of the gospel. This need not terrify or even discourage the workman; but it is well to bear it in mind and be watchful. Satan will leave no stone unturned to mar or hinder the blessed work of God's Spirit. He has proved himself the ceaseless, vigilant enemy of that work, from the days of Eden down to the present moment.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
		Cooking, Live	1	Servings

INGREDIENTS

12	lb	Shankless skinless
		smoke-cured ham up to
		14
		Whole cloves for studding
		ham
1/2	c	Apple jelly
2	T	Dijon mustard

INSTRUCTIONS

Accompaniments  Assorted relishes such as pickled watermelon rind and
pickled bell  pepper* Brandied fruits*  available by mail order form
Maison Glass Delicacies, 800-822-5564  Preheat oven to 350 degrees.
Score top of ham into diamonds and stud center of each diamond with a
clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2
hours.  In a small saucepan heat jelly over moderate heat, stirring,
until  melted and smooth. Remove saucepan from heat and stir in
mustard.  Spread glaze evenly on top of baked ham and bake 35 minutes
more.  Transfer ham to a platter and let stand 15 minutes. Serve ham
with  relishes and brandied fruits.  Yield: 8 servings with leftovers
Notes: Recipe courtesy of Gourmet Magazine  Recipe by: Cooking Live
Show #9028  Posted to MC-Recipe Digest V1 #968 by "Angele and Jon
Freeman"  <jfreeman@comteck.com> on Dec 19, 1997

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