- Martinelli’s sparkling cider
- Solid Ham – Not spiral cut.
- Whole dried cloves
” Grey Poupon mustard. Dijon
- “Blonde brown sugar” or sometimes called “Sugar in the raw”
Cooking the Ham
- Trim the rind off the ham.
- Take a knife and make cross hatch cuts into the top. The cuts need to be about a quarter inch deep, and space an inch to an inch and a half apart.
- Put a clove at each intersection between the cross hatch. Do not over-do the cloves because they can overpower the taste. Recommend a dozen at very most for a whole ham.
- Put the ham into a baking dish that is just fits into.
- Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.
- Put the ham into the oven at 325 degrees and bake for about 20 minutes per pound. For example, a 6 pound ham will cook for 2 hours.
- Once done, put the ham onto a dish and throw the cloves away.
- Put half a cup of the cooked ham juice into a small pot.
- Add 1 cup of raw sugar and mix together.
- Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.
- Once it comes to a boil the mix is done.
Pour the glaze onto the ham, slice the ham, and pour more glaze as desired.