Baked Country Ham
This is a good basic ham recipe that works well for large gatherings.From The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
Servings: 20 servings
- 1 precooked smoked ham with bone approximately 16 pounds
- 30 whole cloves
- 1/4 cup Dijon-style mustard
- 1 cup packed dark brown sugar
- 2 cups apple juice
- 1 cup tawny port substituting 1/4 cup brandy and 3/4 cup water works fine
- 3 bunches watercress rinsed, patted dry, large stems trimmed
- Preheat oven to 350°F.
- Peel skin from ham and trim fat to layer of 1/4 inch. Use sharp knife to score fat in diamond pattern.
- Line large shallow baking pan with aluminum foil and place ham in pan. Insert a whole clove in each intersection of diamond pattern and pat mustard over top and sides. Sprinkle sugar evenly over top and pour apple juice into pan. Bake 1 1/2 hours, basting frequently.
- Add port to pan and continue baking 30 minutes, basting frequently. The center should register approximately 130°F in center.
- To make a nice impression, serve on a platter lined with watercress.
A 7 pound ham seemed to take just as long to cook.