Catholic Recipe: Easter Ham
In some areas ham is the traditional meat for the Easter dinner. Here's a wonderful glaze.
Wash ham and place in large kettle; cover with water. Add 1 teaspoon whole cloves, cinnamon stick, 1 1/4 cups vinegar and garlic. Simmer until tender (three to four hours). Set aside in liquid until cool, then remove ham from liquid. Cut away outer skin. Criss-cross fat with a sharp knife. Mix brown sugar and 1 teaspoon dry mustard. Rub into ham. Stud ham with whole cloves. Place ham in baking pan. Bake in 375° oven 1 hour, or until brown. Baste with 1/4 cup vinegar. Place remaining ingredients in saucepan and heat until jelly is melted. Pour jelly over ham after it has been placed on platter.Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965