Glazed Ham

Old-fashioned, hearty smoked ham makes a wonderful meal for a holiday dinner or a large gathering. Bone-in hams taste best, and the ham bone makes wonderful stock for split pea or bean soup.

Ingredients

1 smoked, bone-in ham (hams vary widely; ours was 7 lbs.)
15-30 WHOLE CLOVES
2 TURKISH BAY LEAVES

Glaze:
2/3 Cup brown sugar
1 TB. CRUSHED BROWN MUSTARD SEED (OR 1 TB. BAVARIAN SEASONING)
2 tsp. REGULAR MUSTARD POWDER
1 tsp. PENZEYS PEPPER
1 pinch GROUND CLOVES
1/4 Cup water

Directions

Preheat the oven to 325˚. Remove any netting covering the ham and scrub under running water. Score any thick fat by running a knife over it to barely cut it. Stud with as many cloves as desired. This is easiest if you poke the ham with the tip of a knife and slide the clove in. That way it is easier to not break the head of the clove! Place on a rack in a roasting pan. Put BAY LEAVES on top. Place in the oven and roast for 12-14 minutes per lb. (to an internal temperature of 120˚). This will take 2-3 hours for a larger ham. Remove the ham from the oven and raise the temperature to 425˚. Whisk together the glaze ingredients, brush over the ham to coat. Return to the oven and cook 10-15 minutes until the glaze has formed a shiny coating. Remove from oven, let stand 10-15 minutes (a ham can wait quite a bit if it has to). Remove excess fat, carve into thin slices and serve.

Prep. time: 10 minutes
Cooking time: 2 hours plus–depending on the size of the ham
Serves: 10-15