ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
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

bottom navigation bar Terms of Use  Privacy Policy