Easter Ham Recipe
Ingredients
| Ham | 1 | |
| Whole Cloves | 2 Dozen | |
| 1 tablespoon Coleman's dry mustard | ||
| Brown sugar | 2 Tablespoon | |
| 1/2 cup good English marmalade | ||
| Salt | 3/4 Teaspoon | |
| 1 tablespoon golden sherry | ||
| Dried prunes | 12 | |
| 6 small new potatoes, unpeeled | ||
| 6 carrots, peeled and cut in half lengthwise | ||
| Red wine | 1/2 Cup (16 tbs) | |
Directions
Presoak a large clay pot, top and bottom, in water for 15 minutes.
Stick the cloves into the surface of the ham, then place it in the presoaked pot.
Combine the mustard, brown sugar, marmalade, salt, and sherry and coat the surface of the ham with the mixture.
Place the prunes around the ham, then add the new potatoes, carrots, and red wine.
Insert the meat thermometer in the ham (away from the bone) and set the dial indicator just below the mark for "precooked ham." Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 80 minutes, testing for doneness after 1 hour, Serve with Mustard Horseradish Sauce.
Stick the cloves into the surface of the ham, then place it in the presoaked pot.
Combine the mustard, brown sugar, marmalade, salt, and sherry and coat the surface of the ham with the mixture.
Place the prunes around the ham, then add the new potatoes, carrots, and red wine.
Insert the meat thermometer in the ham (away from the bone) and set the dial indicator just below the mark for "precooked ham." Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 80 minutes, testing for doneness after 1 hour, Serve with Mustard Horseradish Sauce.
Chef
