Spiked Baked Ham with Port Wine

(Shared recipe submitted by Ruth Burbage.)

Serves 12 to 15

Ruth Burbage writes: "Everyone from young to old has raved about the taste and tenderness of this ham."

Ingredients

• 7 to 9 pound shank half smoked ham
• 2 tablespoons whole cloves
• 1 cup plus 2 tablespoons port wine, divided
• 1 cup packed brown sugar
• 3 tablespoons Dijon mustard

Score ham in diamond pattern and stud with cloves. Place ham on rack in large roasting pan and pour 1 cup wine over ham. Bake at 325° F for 2 to 3 hours or until 140° on a meat thermometer, basting occasionally with pan drippings and adding a little more wine if needed.

Meanwhile, in medium bowl combine brown sugar, mustard and the 2 tablespoons port wine; set aside.

Remove ham from oven. Increase temperature to 425° F. Brush brown sugar glaze on ham. Return to oven and bake 15 minutes or until browned. Let stand 20 minutes before carving. I like to pour off the pan drippings in a defatting cup and then use the remaining sweet sauce for dipping.