INGREDIENTS

INSTRUCTIONS

8
Preheat the oven to 325 degrees. Trim the skin of the ham with a sharp
knife. Score the ham by making long vertical and horizontal cuts.  Stud
the ham with the cloves. Place the ham on a rack, in a shallow
roasting pan. Cover the ham loosely with aluminum foil and bake for  30
minutes. In a mixing bowl, whisk 1 cup of molasses, mustard, and
allspice together. Remove the ham from the oven and brush the entire
ham with the glaze. Place the ham back in the oven and continue  baking
for 1 1/2 hours, basting every 15 minutes. With a fork, prick  each
sweet potato. Rub each sweet potato with the remaining molasses.  Lay
each sweet potato on a small piece of foil. Place a teaspoon of  butter
on top of each sweet potato. Wrap each sweet potato in the  foil and
place on a baking sweet. Bake the potatoes for about 1 hour  or until
the potatoes are tender. Remove the potatoes from the oven  and discard
the foil. Place the carved ham on a platter. Serve the  ham with the
sweet potatoes. Open the sweet potatoes and drizzle with  melted butter
and salt and pepper. Serve with biscuits. This recipe  yields 6 to 8
servings.  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EE-2423 broadcast 12-16-1996) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  01-25-1997  Recipe
by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 898
Calories From Fat: 337
Total Fat: 38g
Cholesterol: 323mg
Sodium: 4309mg
Potassium: 2351.9mg
Carbohydrates: 72.2g
Fiber: 1.6g
Sugar: 52.2g
Protein: 66.5g