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Ingredients
- a (7- to 8-lb.) half (shank end) of a fully cooked cured ham whole cloves for studding the ham
- 1/3 c. red-currant jelly
- 1 1/2 Tbsp. Dijon-style mustard
Directions
- If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of
- fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove.
- Bake the ham on a rack in a roasting pan in a preheated 350F. oven for 55 min.
- In a small saucepan heat the jelly over moderate heat, stirring, till it is melted and smooth, remove the pan from the heat, and stir in the mustard. Spoon the glaze over the ham, spreading it proportionately, and bake the ham for 30 to 35 min more, or possibly till the glaze is brown and bubbly.
- Transfer the ham to a platter and let it stand for 15 min before carving. If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 lb. of the carved ham, covered and chilled.
- Serves 6 to 8.
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