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Food
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Monte's Ham

1 (15-pound) smoked bone-in ham
1 1/2 cups orange marmalade
1 cup Dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tablespoon whole cloves

Preheat the oven to 300 degrees, and set a rack on the lower middle level.

Cut off and discard the tough outer skin and excess fat from the ham. Put it in a large roasting pan and, with a long, sharp knife, score it, making crosshatch incisions about 1/2-inch deep and an inch apart all over the ham.

Roast for 2 hours. Remove the ham from the oven and increase the heat to 350 degrees.

For the glaze, stir together the marmalade, mustard and brown sugar in a medium bowl. Stud the ham with the cloves, inserting one at the intersection of each crosshatch. Brush the entire surface of the ham generously with the glaze, and return to the oven.

Cook the ham for another 1 1/2 hours, brushing with the glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for 30 minutes.

Carve and serve warm or at room temperature. Serves 30 or more.

"The Best American Recipes 1999," collected by Fran McCullough and Suzanne Hamlin

Sunday, June 25, 2000



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