Yield: 8 servings
|½||Partially boned country-style cured ham -- such as Virginia|
|½ cup||Pineapple juice|
|3 tablespoons||Maple syrup|
|3 tablespoons||Brown sugar|
Rinse ham well in several changes of cold water. Place in a large bowl, add water to cover completely and refrigerate overnight.
Remove ham from water and discard the water. Pat ham dry. Place in roasting pan. Using a sharp knife, remove skin and slice off enough fat so that a layer only ½ inch thick remains. Score ham fat with crisscrosses to form a diamond pattern. Stick a clove in each diamond.
Preheat oven to 325~.
In a small saucepan over medium heat, combine pineapple juice, maple syrup and brown sugar and stir until sugar dissolves, about 1 minute.
Brush surface of ham with some of the glaze and place ham in oven.
Bake, basting every 30 minutes with remaining glaze, until ham is golden brown and a thick glaze has formed on the surface, 2 to 2-½ hours. Remove from oven, cover lightly with aluminum foil and let rest for 30 minutes before carving.
To serve, cut ham into slices and arrange on a warmed platter or individual plates. Serve at once.
Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:23) (159) Fido: Cooking