Ingredients
- 7 to 9 lb. shank half, smoked ham
- 2 tbsp whole cloves
- 3/4 c. plus 2 tbsp port wine, divided
- 1 c. packed brown sugar
- 3 tbsp Dijon mustard
Directions
Remove skin from ham, score thru fat in diamond pattern and stud with cloves. Place on rack in large pan, pour 3/4 c. wine over ham. Bake at 325 for 2-3 hours or till it reaches an internal temp. of 140 degrees, baste occasionally with port drippings in pan. Meanwhile, combine 2 tbsp wine, sugar and mustard in small bowl. When ham is done, remove from oven and brush with sugar glaze. Return to oven, increasing temp to 425 and bake 15 min. or till nicely browned. Let stand 20 min. before slicing. The pan juices may be defatted and used as a sauce over slices.
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Submitted 6/13/05.
Source: Happy Cooking
Submitted By: Ruth Burbage
burbage@pell.net
Spiked Ham