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.
Course: Main Course - Pork
Servings: 20 servings
Author: Catherine Christiano


  • 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.