Sunday, April 12, 2009

Easter Ham

My Grandmothers ham...

1 whole or half ham. Bone in of course...
About 20 cloves or so, depending on ham.
Ground mustard. Enough to pack it on the entire ham.
Dark brown sugar. Enough to pack it on the entire ham.
1 small can of pineapple juice.
Use empty can to measure one can of sherry

Pre-heat oven to 325 degrees F.

With a knife score the entire fat cap on the ham, crossing diagonally.
At each intersecting diamond stud the ham with a single clove.
Pack ground mustard onto entire ham.
Pack brown sugar onto entire ham.
Pour juice and sherry onto ham.

Roast ham until internal temperature is 140-150 degrees F. Basting with cooking liquid every half hour, until done.

This is the easiest way I've ever roasted a ham, and it's really, really, great ham.

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