Catholic Recipe: Cold Glazed Baked Ham
This ham is especially recommended for Easter Sunday morning on our Brunch menu. The ham is baked and glazed the night before, and served cold the next day.
Make a golden glaze by blending 1 cup light molasses and 1/2 cup prepared yellow mustard. One hour before ham is done, remove from oven and score fat surface in diamond pattern; stud with whole cloves; brush with glaze, and return to oven to finish baking. Chill overnight. Slice to serve.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965