Yield: 12 Servings
Measure | Ingredient |
---|---|
1 \N | Fully (8- to 10-pound) cooked; bone-in ham |
48 \N | Whole cloves |
1 pack | (1-pound) dark brown sugar |
1 \N | Jar (8-ounce) creole mustard |
1 cup | Bourbon |
1 cup | Hot strong brewed coffee; (optional) |
Remove skin from ham, and trim fat to ¼-inch thickness; make shallow cuts in fat in a diamond pattern. Push clove stems into ham in a decorative pattern; place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar, Creole mustard, and bourbon; pour evenly over ham.
Bake on lower oven rack at 350° for 2½ hours, basting with pan juices every 15 to 20 minutes. Remove ham, reserving drippings in pan if a sauce is desired. Stir coffee into drippings, stirring to loosen browned bits from bottom of pan -- this to make the traditional Southern Red Eye Gravy.
Transfer mixture to a small saucepan, and cook 5 to 7 minutes or until thoroughly heated.
Yield: 12 servings.
Notes: This ham is wonderful served warm or cold. Use leftovers for summer suppers or sandwiches.
Southern Living Magazine Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998