| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-19-1998
Recipe by: Emeril Lagasse
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