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Easter Ham

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  Ham 1
  Whole cloves 2 Dozen
  Dry mustard 1 Tablespoon (Coleman's)
  Brown sugar 2 Tablespoon
  Marmalade 1⁄2 Cup (8 tbs) (Good English Type)
  Salt 3⁄4 Teaspoon
  Golden sherry 1 Tablespoon
  Dried prunes 12
  New potatoes 6 Small, unpeeled
  Carrots 6 , peeled and cut in half lengthwise
  Red wine 1⁄2 Cup (8 tbs)

Presoak a large clay pot, top and bottom, in water for 15 minutes.
Stick the cloves into the surface of the ham, then place it in the presoaked pot.
Combine the mustard, brown sugar, marmalade, salt, and sherry and coat the surface of the ham with the mixture.
Place the prunes around the ham, then add the new potatoes, carrots, and red wine.
Insert the meat thermometer in the ham (away from the bone) and set the dial indicator just below the mark for "precooked ham." Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 80 minutes, testing for doneness after 1 hour, Serve with Mustard Horseradish Sauce.

Recipe Summary

Main Dish

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