Served as main course. Non-vegetarian dish. Speciality: Easter Ham Recipes

1 (10 to 15) pound country Ham

10 whole Cloves

10 whole Allspice

5 whole Peppercorns

1 Cinnamon stick

2 Apples, peeled and quartered

2 Bay Leaves

1/4 cup Brown Sugar

1 quart Apple Cider

1/2 Navel Orange

3/4 cup Honey

1/4 cup Molasses

1/4 cup Cornmeal

1/2 cup Brown Sugar

3 Tablespoons dry Mustard

1/2 teaspoon ground Allspice

1/4 teaspoon ground Cloves

1/8 teaspoon ground Cinnamon

Enough whole Cloves to garnish Ham

Cover ham with cold water and soak 24 to 36 hours before cooking. Use a stiff brush to scrub away any mold from ham surface. Rinse ham and place in a large roasting pan. Add whole cloves, next 7 ingredients, and cold water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes per pound or until ham reaches an internal temperature of 150 degrees F. Add apple cider and orange during last 1/2 hour cooking. Drain liquid from ham. Remove skin while ham is still warm, leaving fat intact. Trim excess fat, and score in a diamond pattern. Place a whole clove in the center of each diamond. Combine honey and molasses; brush all over ham. Combine cornmeal with next 5 ingredients and use to dust ham. Place ham in preheated 425 degree F. oven long enough to glaze. Slice very thin.

Serves: 10-12

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