 | | Directions |
- Score ham by making diagonal cuts in a diamond pattern to stuff clove ends into scored intersections in ham.
- Place ham on rack in roasting pan. Insert a meat thermometer.
- Bake in a 325° oven until thermometer reads 125°. For rump, bake 1-1/4 to 1-1/2 hours; for shank bake 1-3/4 hours.
- For glaze, in saucepan combine remaining ingredients. Cook and stir over medium heat until thermometer registers 135°.
- Let stand 15 minutes before carving. (The meat's temperature will rise 5° during standing).
- Pass remaining glaze.
|
|
|
| Ingredients | | - |  | 5 pounds cooked ham (rump half or shank portion) |
| - | | 24 whole cloves |
| - | | 2 teaspoons finely shredded orange peel |
| - | | 1 cup orange juice |
| - | | 1/2 cup packed brown sugar |
| - | | 4 teaspoons cornstarch |
| - | | 1 1/2 teaspoons dry mustard |
| |
| |
