|1||6-lb or 2 3-lb pieces fully cooked turkey ham|
|1 can||(12-oz) frozen apple-juice concentrate, thawed|
|½ cup||Dijon-style prepared mustard|
|2 tablespoons||Light-brown sugar|
|½ teaspoon||Ground cinnamon|
|2 mediums||Red baking apples|
|Green cabbage outer leaves|
|Calendula flowers (opt.)|
|Assorted rolls or bread slices (opt.)|
|Prepared mustard (opt.)|
1. Heat oven to 325'F. Place ham on wire rack in large, shallow roasting pan. Score the top in a diamond pattern. Bake whole ham 1¼ hours or 1 hour for 2 pieces.
2. While ham bakes, prepare glaze: In small saucepan, combine half of the undiluted apple-juice concentrate, the mustard, brown sugar, and cinnamon. Heat, stirring constantly, until sugar melt,, and mixture bubbles. Pour glaze over ham and continue to bake 15 minutes more, brushing top of ham several times with glaze in pan. Remove ham from oven; let ham sit 15 minutes.
3. Meanwhile, core and cut apples into rings. In large skillet, heat remaining apple-juice concentrate to boiling over medium heat. Add apple rings and poach just until they soften slightly. Drain and remove them to a plate.
4. To serve, line wooden serving board with cabbage leaves; transfer ham to board. Pour glaze from roasting pan into a small pitcher to serve with ham, if desired. Arrange apple rings on top of ham, inserting cloves into apple rings to hold in place. Garnish turkey ham with calendula flowers, if desired. Thinly slice ham and serve with rolls or on bread spread with mustard, if desired.
Country Living/October/90 Scanned & fixed by DP & GG