Tuesday, July 7, 2009

Martinelli's Ham


  1. Martinelli’s sparkling cider
  2. Solid Ham – Not spiral cut.
  3. Whole dried cloves
  4. “Country Dijon” Grey Poupon mustard.
  5. “Blonde brown sugar” or sometimes called “Sugar in the raw”

Cooking the Ham

  1. Trim the rind off the ham.
  2. 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.
  3. 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.
  4. Put the ham into a baking dish that is just fits into.
  5. Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.
  6. 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.
  7. Once done, put the ham onto a dish and throw the cloves away.


  1. Put half a cup of the cooked ham juice into a small pot.
  2. Add 1 cup of raw sugar and mix together.
  3. Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.
  4. 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.


  1. So, these are great... and this means you are going to post your cafe rio/costa vida goodness, right?!

  2. Ummmmm. Yum. I LOVE pumpkin chocolate chip anything- today I made PCC muffins. Come eat some tomorrow!

    These recipes look good. The first one makes me HUNGRY.

    So. . . you have a recipe for Cafe Rio? Do you know how much my husband would like that?????