5lbs cooked, smoked ham, butt or shank portion

1 tin cranberry jelly

¼ tsp. ground cloves

2 tsps. Dry mustard

2 tbsps. Cider vinegar

16 whole cloves, approximately


Preheat oven to 325 F.

Using a sharp knife, score fat surface in ¼ inch deep cuts in a diamond pattern. Place ham in a shallow roasting pan and bake for 1 hour (15 minutes per pound).

Combine jelly, ground cloves, dry mustard and vinegar in a small saucepan over low heat, stirring until jelly is melted. Spread glaze over ham, stud with the whole cloves and bake 30 minutes longer, basting occasionally.

For a more intense colour, increase the heat to 425 F during the last few minutes of baking.

Let ham stand 10 to 15 minutes before carving to allow the juices to settle.

Note: The same glaze may be used on a boneless ham but use half the quantity and brush on only during the last 15 to 30 minutes of baking.

Alternate Glazes:

Ginger Glaze: Combine ¼ cup brown sugar, 2 cloves minced garlic, ¼ cup honey, and 2 tbsps. grated fresh ginger. Bring to a boil in a saucepan stirring about 1 minute until sugar is dissolved. Brush glaze over ham during the last 30 minutes of baking, basting occasionally.

Coffee Glaze: Combine ½ cup brown sugar, ¼ cup maple syrup, 2 tbsps. cider vinegar, 1 tbsp. Worcestershire Sauce, 1 tbsp. instant coffee granules, and 1 tbsp. dry mustard. Stir until coffee dissolves. Brush on ham during the last 30 to 40 minutes of baking, basting occasionally.

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