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Shared Recipes

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.

About Ruth Burbage: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. The other book is Now You're Cooking with Ruth's Ramblings.

Teri's Note: I have made Ruth's ham and it is very good. Since I did not want a dipping sauce, I reduced the amount of the brown sugar and mustard glaze.

Additional recipes submitted by Ruth Burbage:
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