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I just reread and saw that you want a spiral sliced. Here is REC: Monte's Ham

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Joined: Dec 9, 2005


Posted to Thread #12667 at 1:40 am on Nov 18, 2008

I am sorry I don't know who to credit this with, but I think it is Debbie in GA. Anyone else know? Sorry about that.
* Exported from MasterCook *

Monte's Ham

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 lb. smoked ham -- on the bone
For Glaze:
1 1/2 cups orange marmalade
1 cup dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves

For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast
for 2 hours. Remove ham from oven and increase heat to 350 degrees F.
For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing
with at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.

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NOTES : I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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