Baked Ham

This is one of the easiest of all dishes to prepare. Be sure to have it in the house over holidays when schedules are abandoned and people traipse in and out of the kitchen hungry. It can be eaten hot or cold, any time of day or night. Best of all, it keeps well and seems to serve many meals and/or snacks.

212 F
1 hour
325 F.
1 hour

1⁄2 bone-in smoked ham
sherry (New York State Taylor Golden, or any medium domestic brand)
cloves
1 1⁄2 teaspoons dry mustard
currant jelly
fruit decorations (pineapple slices, candied cherries, kumquats)


1. Optional for salty hams: Boil ham in water to cover for one hour. (@ 212 F). (Eliminate this step if label says ham is fully cooked and tough outer rind is missing.)

2. Place ham in a deep baking pan that just fits the roast. Add half and half sherry and water (or fruit juice, ginger ale or coca cola) to a depth of one inch to the pan.

3. Bake at 325 F. for an hour. Remove from the oven. While the tough outer rind is hot, quickly peel it back from the ham, using a butcher's knife. Discard. Score the remaining fat lightly in a diamond pattern. The score marks will deepen with cooking. Stud the intersections of the pattern with whole cloves.

4. Return ham to the oven and continue to cook the number of minutes per pound written on the package, if the ham is only partially cooked. So long as there is liquid in the pan, the ham can easily remain in the oven longer.

5. Thirty minutes before serving ham, spread the entire surface with currant jelly or jam ... any kind will do.

6. Remove ham from oven. Decorate with fruits, using 1⁄2 toothpicks to hold them in place. Let ham rest at least ten minutes before carving.

7. To the pan juices, add 1⁄2 teaspoon dry mustard and a teaspoon of Guldens mustard. Sherry can be added, too. Taste for balance. Reduce juices to thicken over heat. Pour into a tall container to allow fat to rise to the surface for easy removal. Serve hot gravy with cooked ham.

©NANCY BOOKMAN HOFFMAN
November 21, 2000, December 5, 20007
RECIPES\HAM.MET