Spiked Baked Ham with Port Wine
(Shared recipe submitted by Ruth Burbage.)
Serves 12 to 15
Ruth writes: "Everyone from young to old has raved about the taste and tenderness of this ham."
(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.)
- 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: 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. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at firstname.lastname@example.org. She will tell you all about it.