On Line Cookbook
Spirited Ham
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Baked ham

Source:
Ruth A. Burbage

Serves/Makes:20

Ingredients
  • 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
Preparation
  • 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.
Comments
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.