| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork &, Ham | 12 | Servings | |
INGREDIENTS
| 1 | Fully (8- to 10-pound) cooked; bone-in ham | |
| 48 | Whole cloves | |
| 1 | pk | (1-pound) dark brown sugar |
| 1 | Jar (8-ounce) creole mustard | |
| 1 | c | Bourbon |
| 1 | c | Hot strong brewed coffee; (optional) |
INSTRUCTIONS
Remove skin from ham, and trim fat to 1/4-inch thickness; make shallow cuts in fat in a diamond pattern. Push clove stems into ham in a decorative pattern; place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar, Creole mustard, and bourbon; pour evenly over ham. Bake on lower oven rack at 350° for 2 1/2 hours, basting with pan juices every 15 to 20 minutes. Remove ham, reserving drippings in pan if a sauce is desired. Stir coffee into drippings, stirring to loosen browned bits from bottom of pan -- this to make the traditional Southern Red Eye Gravy. Transfer mixture to a small saucepan, and cook 5 to 7 minutes or until thoroughly heated. Yield: 12 servings. Notes: This ham is wonderful served warm or cold. Use leftovers for summer suppers or sandwiches. Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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