I have made this MANY times and it always receives raves! I put the pan drippings out as a dipping sauce, after removing the fat as much as possible.
Ingredients
- 7 to 9 lb. shank half smoked ham
- 2 tbsp whole cloves
- 3/4 c. plus 2 tbsp port wine
- 1 c. packed brown sugar
- 3 tbsp Dijon mustard
Directions
Score ham in diamond pattern and stud with cloves. Place on rack in large roasting pan, pour 3/4 c. port over ham. Bake at 325 for 2 to 3 hours or until meat thermometer reads 140 degrees, basting occasionally with port (either from the pan drippings or a little more from the bottle). In small bowl, combine sugar, mustard and 2 tbsp port; set aside. Remove ham from oven. Increase temperature to 425. Brush sugar glaze on ham. Return to oven and bake 15 minutes or until browned. Let stand 20 minutes before carving.
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Submitted 6/13/05.
Source: My own "Happy Cooking" cookbook
Submitted By: Ruth A. Burbage
burbage@pell.net
SPIKED HAM