Recipe by Merrie Wold
We have a ham-hating daughter (not HeatherFeather, another daughter), who begs me to make this ham for every occasion. When I lost my original recipe, I found this one all over the Internet with its original title, "Monte's Ham." I've changed it slightly, but you'll love the results. It serves a great many people cheaply, and I always get rave reviews with requests for the recipe.
- 4535.92-6803.88 g inexpensive bone-in ham
- 354.88 ml orange marmalade
- 236.59 ml Dijon mustard
- 236.59 ml firmly packed brown sugar
- 118.29 ml sherry wine
- 22.18 ml whole cloves
Directions See How It's Made
- Here's the trick- cut as much of the fat and tough outer skin off the ham as you possibly can and throw it out.
- Who needs more fat anyway?
- Put ham in a large roasting pan and score it checkerboard style all over, going about 1/2 inch deep with squares about an inch apart.
- Roast for 2 hours at 300 degrees.
- Meanwhile, put the marmalade, mustard, brown sugar and sherry in a pan and bring to a boil, stirring so it doesn't burn.
- Reduce heat, continuing to stir until it is somewhat thicker.
- Remove from heat.
- After the ham has cooked for 2 hours, remove it from the oven and insert cloves at each intersection of the crosshatching.
- Brush the ham generously with the glaze.
- Increase oven temperature to 350 degrees and cook ham for another hour or so, basting with glaze at least 3 more times.
- Transfer to cutting board and let sit for 30 minutes before you carve.