Some cosmetic changes in preparation for larger site changes in the works.


Monte's Ham

Veteran Member
6083 posts
Joined: Dec 9, 2005


Posted to Thread #9 at 5:22 pm on Dec 22, 2005

Monte's Ham, thanks to Aleta for posting.

From: Aleta NY Times recipe for a Ham that reviewer raved and said was worth the price of the book Reviewer said she served this and people ate 2nd and 3rds, demanding to take home the leftovers. A big bronzed beauty that was succulent and moist inside, sweetly glazed and crisp on the outside. The book reviewed was "Saveur Cooks Authentic American"

Monte's Ham Recipe By : Saveur from NY Times Serving Size : 30 Preparation Time :0:00

1-15 lb. pound smoked ham -- on the bone (cheapest possible)
1 1/2 cups orange marmalade
1 cup Dijon mustard
1 1/2 cups brown sugar -- fimrly packed
1 tablespoon whole cloves -- rounded

heat oven to 300 degrees.
Cut off ham's tough outer skin and excess fat. Score ham with sharp knife, making cross-hatch incissions all over about 1/2 inch deep and 1 inch apart. Place in a large roasting pan and roast in lower middle of oven for 2 hours.

Remove from oven and increase heat to 350 degrees. For the glaze, stir together marmalade, mustard and brown sugar. Stud ham with cloves, inserting one at each intersection of cross-hatches. Brush entire surface generously with glaze and return to oven. Reserve some of the glaze. Cook ham 1 1/2 hours more, burshing with glaze at least 3 more times. Allow ham to rest on a cutting board for 30 minutes before carving. Serve warm or at room temperature Serves 30 or more servings.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

Other messages in this thread: