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.