| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce11 | 15 | servings | ||
INGREDIENTS
| 1 | Bone-in smoked ham -; (9 to 10 lbs) | |
| 20 | Whole cloves | |
| === GLAZE === | ||
| 1 | c | Steen's 100 percent cane syrup |
| 1/2 | ts | Ground cloves |
| 1/2 | c | Dijon mustard |
| 1 | c | Dry white wine |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat oven to 325 degrees. Lower oven shelf to the bottom level. Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake 4 hours. Prepare the glaze: Combine all the ingredients and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush. This recipe yields 15 to 20 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 03-19-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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