1 cured ham (about 14 pounds)
1/4 cup fresh lemon juice
1 cup Steens 100% Pure Cane Syrup
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon coarsely ground black pepper
1/4 cup (packed) light brown sugar
1 teaspoon dry mustard
Whisk all ingredients together in a small bowl until well blended.
stand for at least 1 hour before using.
Preheat the oven to 325 F.
Remove the ham skin with a sharp knife. Trim the fat to a thickness of
1/4 to 1/8 inch and score it by making long vertical and horizontal
Place the ham, fat side up, on a rack in a shallow roasting pan.
Cover loosely with aluminum and bake for 30 minutes.
Remove from the oven and remove the foil. Spoon 3/4 cup of the glaze
over the top of the ham. Return to the oven; bake 30 minutes.
Spoon remaining 3/4 cup glaze over the ham. Bake about 1 hour, basting
occasionally with pan juices.
Raise the oven heat to 425 F. and bake for about 15 minutes, to crisp
the top of the ham.
Remove from the oven and let rest for about 15 minutes before carving.
Place the ham on a platter, fat side up, and cut into thin slices.
It’s best to carve
from the smaller end to the wider section.
- Yield: 16 to 20 servings
- Remember, the ham bone is great for flavoring soups!