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Baked ham

Ruth A. Burbage


  • 8 lbs (3.6 kg). shank half, smoked ham
  • 2 tbsp (30 ml). whole cloves
  • 3/4 cup (175 ml) plus 2 tbsp (30 ml). port wine, divided
  • 1 cup (225 ml) packed brown sugar
  • 3 tbsp (45 ml). Dijon mustard
  • Score ham in diamond pattern and stud with cloves.
  • Place ham on rack in large roasting pan, pour 3/4 cup (175 ml) port over ham.
  • Bake 2 to 3 hours, at 350 degrees (175 C.), or until meat reaches 140 degrees (60 C.) on meat thermometer, basting occasionally with port.
  • In small bowl, combine sugar, mustard and 2 tbsp (30 ml). port; set aside.
  • Remove ham from oven.
  • Increase temperature to 425 degrees (225 C.).
  • Brush sugar glaze on ham.
  • Return to oven and bake 15 minutes or till nicely browned.
  • Let stand 20 minutes before carving.
I no longer remember where I got this recipe, but I never bake a ham anymore without doing it this way. The sauce, after defatting, makes a great dip for chicken fingers, etc.

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