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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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As it bakes, this succulent ham will whet eager appetites with a smoky, sweet aroma. Ingredients:
1 (19-pound) smoked, fully cooked whole ham |
1/3 cup dijon mustard |
1 cup firmly packed brown sugar |
35 whole cloves (2 teaspoons) |
2 cups apple cider |
2 cups pitted whole dates |
2 cups dried figs, stems removed |
2 cups pitted prunes |
2 cups tawny port wine |
garnishes: kumquats, blood orange halves, dried figs, pineapple sage leaves |
Directions:
1. Remove and discard skin from ham. Make 1/8 -deep cuts in fat on ham in a diamond design. Brush mustard over top and sides of ham. Coat ham with brown sugar, pressing into mustard, if necessary.
2. Using an ice pick, make a hole in center of each diamond. Insert a clove into each hole. Place ham, fat side up, in a lightly greased large shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Pour apple cider into pan. Bake, uncovered, at 350° for 2 hours, basting often with apple cider.
3. Combine dates and next 3 ingredients; pour into pan with ham. Bake 30 minutes or until meat thermometer registers 140°, basting often with mixture in pan; cover ham with aluminum foil to prevent burning.
4. Transfer ham to a serving platter; let stand 10 minutes before slicing. Remove fruit from pan, using a slotted spoon, and set aside.
5. Pour pan drippings into a large saucepan, and cook over medium-high heat until reduced by half. Stir in reserved fruit. Serve sauce with ham. Garnish, if desired.
6. Note: To save time, buy a cooked trimmed ham. All you'll need to do is score the thin layer of fat around the ham.
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