Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 14 pounds | Whole smoked ham - (to 18 lbs); bone in, |
| \N \N | Rind on |
| 1 cup | Bourbon or apple cider |
| \N \N | === GLAZE === |
| ¼ cup | Whole yellow mustard seeds |
| 2 tablespoons | Whole cardamom pods |
| 1 tablespoon | Whole fennel seeds |
| 2 teaspoons | Ground cinnamon |
| 1 tablespoon | Ground ginger |
| ¾ cup | Dijon mustard |
| 2 tablespoons | Light brown sugar; plus |
| 1 cup | Light brown sugar |
| 2 tablespoons | Dark brown sugar; plus |
| ½ cup | Dark brown sugar |
| 3 tablespoons | Light corn syrup |
| 2 tablespoons | Unsulfured molasses |
| \N \N | Whole cloves |
| 4 \N | Fresh bay leaves |
Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 350 degrees. Line a roasting pan with heavy duty aluminum foil. Transfer ham, with thicker rind on top, to rack. Pour ½ cup bourbon over ham. Cook for 2 hours, or until an instant read thermometer registers 140 degrees. While the ham bakes, prepare the glaze. Toast mustard seeds, cardamom, and fennel in a cast-iron skillet over medium heat until fragrant, about 3 to 4 minutes. Let cool slightly; grind in spice grinder. Put mixture in small bowl, add cinnamon, ginger, Dijon mustard, 2 tablespoons each of brown sugars, corn syrup, and molasses. Mix well, and set aside. Remove ham from oven; let cool for 20 to 30 minutes. Trim away rind of ham with kitchen scissors or sharp knife. Trim fat with a sharp knife to a ⅛- to ¼-inch layer. Place ham bottom-side down (the bottom side will have less fat and more skin). Score top of ham into 1- to 2-inch diamonds, cutting ⅛ to ¼ inch through fat and into meat. Place a whole clove at intersection of each diamond. Coat ham well with glaze. Combine remaining 1½ cups brown sugars in a small bowl. Pat brown-sugar mixture firmly into glaze (reapply any glaze that has fallen off). Return ham to roasting pan. To make a decorative bay-leaf collar around shank bone, make holes in leaves with a toothpick; affix to ham with whole cloves. Return to oven; cook for 1 hour, basting every 20 minutes with remaining bourbon. (Do not baste with pan juices.) The ham should be dark brown and crusty; cook 15 minutes more, if necessary. Let stand for 30 minutes before carving. Cut a thick slice from the roundest protruding side of the ham, making a flat base. Stand the ham on the cut side (the meatiest side is now on top). Slice straight down until you hit the bone; in one motion, run the knife horizontally along the top of the bone, then cut straight down again in ¼-inch intervals. Remove slices, and serve immediately.
Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 ½ Other Carbohydrates
Recipe by: Martha Stewart
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