| 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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