This recipe is great as a Christmas ham recipe or an Easter ham recipe.
This recipe makes 16-20 servings. Adjust amounts and cooking time to suit your situation...
1 5- to 6-pound fully cooked ham (rump half or shank portion)
24 whole cloves
2 t finely shredded orange peel
1 Cup orange juice
1/2 cup packed brown sugar
4 t cornstarch
1 1/2 t dry mustard
Score ham by making diagonal cuts in a diamond pattern. Stud with cloves (push the long end of the cloves into the ham).
Place on a rack in the oven, in a shallow roasting pan. Add a little water to the bottom of the pan to keep the pan from warping.
Bake in a 325° oven till thermometer reads 125°. For a rum, that'll be about 1 1/4 to 1 1/2 hours; for a shank, that's about 1 3/4 to 2 hours.
Ham Glaze Recipe:
(Ingredient amounts listed above)
Combine orange peel and juice, brown sugar, cornstarch, and dry mustard in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Brush ham with some of the glaze. Bake 20 to 30 minutes more or till thermometer reads 135°. Let stand 15 minutes before carving. (The meat's temperature will rise 5° while standing.) Serve with remaining glaze.