Monte’s Ham

I adapted this recipe out of Saveur Faire magazine in an article about how to feed a ton of people really cheap. It was such a funny article that I decided to try it for a party with mustard and rolls, and I’ve made it countless times since. It is always fun to watch people at the beginning of the night nicely cutting slices, then by the end of the night, they are literally picking it off the bone. This recipe’s a winner.

Serves about 30
1 cheap 15 lb smoked ham on the bone
1 ½ cups apricot jam
1 cup Dijon mustard
1 ½ cup brown sugar
1 T. whole cloves

Preheat oven to 300 degrees. Trim outer skin and excess fat from ham. Place ham, meat side down, in large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.

Remove ham from oven and increase heat to 350 degrees. Combine jam, mustard, and brown sugar in bowl. Stud ham with whole cloves at crosshatch intersections, then pour glaze all over and return to oven.

Cook for another 1 ½ hours, brushing with glaze at least 3 times. Transfer to platter and allow to rest for 30 minutes (put extra glaze on and around).

Carve and serve warm or at room temperature

What do you think?