With a sharp knife, trim the ham's outer skin starting at the wide end and within 3 inches from the shank end of the ham, exposing the fat underneath. Score fat in a diamond pattern...
– 1 (8- to 10-pound) fully cooked ham, bone in
– Whole cloves
– ½ cup madeira wine
– 2 tablespoons Dijon mustard
– 1 jar (12 ounces) apricot-pineapple jam
1. With a sharp knife, trim the ham’s outer skin starting at the wide end and within 3 inches from the shank end of the ham, exposing the fat underneath. Score fat in a diamond pattern and stud each diamond with a clove.
Most Read Stories
- New wife feels sting of inheritance-plan snub | Dear Carolyn
- Seattle just broke a 122-year-old record for rain — because of course it did
- Seattle’s March for Science draws thousands on Earth Day — including a Nobel Prize winner WATCH
- Fishing 101 can help parents cope with daughter’s nasty ‘best friend’ | Dear Carolyn
- Cowlitz Tribe opening $510M casino complex they hope will draw 4.5M visitors
2. Put ham on a rack in a shallow roasting pan and cover with aluminum foil. Bake in a preheated 325-degree oven 18 to 25 minutes per pound, or until the internal temperature reaches 140 degrees on an instant-read or digital thermometer.
3. In a small bowl, mix wine, mustard and jam. Uncover ham. Baste ham every 15 minutes with jam mixture during the last 40 minutes of baking.