Whole Baked Ham
Courtesy of www.putporkonyourfork.com
Ingredients
- 1 cooked smoked ham bone-in about 12 lb (5 kg)
- whole cloves
- ½ cup dijon mustard
- ¼ cup orange marmalade
- ¼ cup brown sugar
- 2 tbsp bourbon or dark rum
Instructions
- Pre-heat oven to 325°C (160°C). If necessary, remove all skin, leaving a thin (about 1/4 inch / 1cm) covering of fat.
- With a sharp knife, score fat in a diamond pattern into fat and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 2 to 3 cups water. Cook for about 15 minutes per pound (500g), or until a meat thermometer registers 140°F (60°C). Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350°F (180°C), and brush liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.
- When cooked, allow ham to rest for 15 minutes before carving. Use leftovers for salads, sandwiches, or in a pasta dish.
