What do you start with, Marty, a big fresh raw ham? Do you smoke it?
I like the whole Smithfield bone in hams, they do taste the best.
I bake it for 20 minutes a pound, fat side up. Half way thru I remove it from the oven and cut slices at 90 degree angles about an inch deep. In each square I push a whole clove just leaving the head showing.
The glaze is:
1/2 cup of honey
1 lb of dark brown sugar
Additonal molasses as needed for taste
1/4 cup of yellow mustard
Worchestershire sauce, splash or two
Lemon juice again a splash
Apple cider vinegar
Hot suace
I get all of that melting in sauce pan under low heat
I then add, alspice, nutmeg, cardomon, ginger, powered clove, and stir that into the sugar mix. Tasting this, it should have sweet taste and a really strong bite aftertaste, if not I will add more mustard and applecider vinegar until I get it just right.
I then take pinneapple slices and lay them all over the top of the ham using tooth picks to hold them in place on the sides. In the middle of the p. rings I put red and green Marochina cherries.
I then spoon some of the glaze on top of the ham and place it back into the oven reducing the heat to 275. About every 15-30 minutes I spoon more glaze onto the ham. When all of the glaze is gone I use a turkey baster to finsh it off.
After I take it out of the oven and while it continues to cool off the glaze will thicken and I will cintue to bast it.
You can understand why I was so hessitant about eating this, but really haven.t had much truble with this bg wise.
Enjoy
Not responsible for typos while using my new tablet.