Prep 20 mins
Cook 2 hrs
This is a nice ham for Easter or Christmas. The breadcrumb/brown sugar mixture pressed into the slits you make in the fat lets the flavor permeate the ham.
- 1 cup breadcrumbs, fine and dry (not italian....I usually just throw some bread in the food processor and let it sit overnight to dry)
- 1⁄4 cup brown sugar, firmly packed
- 2 tablespoons butter, melted
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground mace
- 1⁄4 teaspoon black pepper
- 1⁄4 cup water (more or less)
- 10 lbs ham, smoked and fully-cooked
- 1 egg, beaten
- 1⁄4 cup breadcrumbs, fine and dry (again, not Italian)
- 3 tablespoons sugar
- Combine 1 cup breadcrumbs, brown sugar, melted butter, allspice, cloves, mace, and black pepper in a bowl; stir well. Gradually add the water, adding just enough to blend. Set aside.
- Slice the skin from the ham. Score the fat on the ham in a diamond design, making 2-inch slits, 2 inches apart. Press reserved breadcrumb mixture into the slits.
- Brush the ham with the egg; sprinkle with 1/4 cup breadcrumbs and the sugar.
- Place the ham, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.
- Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours, or until the meat thermometer registers 140 degrees.