Baked Ham, California Style

California baked ham is as festive as a Christmas tree when garnished with emerald watercress and cinnamon glazed apples. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 2 hrs 5 mins
• Serves: 10

Ingredients

• 5  lbs ham or 5  lbs  smoked pork shoulder
•  orange peel
• 3  tablespoons brown sugar
• 3  tablespoons olive oil
• 1 1⁄2 tablespoons dry mustard (Coleman's preferred)
•  pepper, to taste
•  whole cloves
• 1  cup  grape juice

Directions

1. Rinse ham thoroughly; pat dry and cut slits randomly with a paring knife.
2. Remove pith (white inner portion) of orange peel and discard, cut remaining orange skin into small pieces and insert into slits.
3. Combine next four ingredients and rub over entire surface of ham.
4. Insert cloves in a regular pattern across the surface of the ham.
5. Place in a covered roasting pan and bake at 325F, allowing 22 minutes per pound.
6. Baste every 15 minutes during baking with grape juice.
7. Uncover during last 45 minutes to brown.