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Directions:
Preheat oven to 325°F.
Trim fat from ham (if necessary) leaving a 1/3-inch layer. Score fat into a diamond pattern across the top surface about 1/4-inches deep.
In bowl combine sugar and dry mustard; add vinegar and stir mixture until it forms a paste. Spread over top and sides of ham.
Stud center of each diamond with a clove. Bake ham according to package directions or place ham on a rack in a shallow roasting pan. Cover with foil (optional) and bake ham in middle of oven, approximately 15 to 20 minutes per pound or until meat thermometer reads 140°F, basting occasionally. Remove foil during last 30 minutes of cooking to brown.
When ham is done, remove from oven and let stand, covered loosely, 20 minutes before carving.
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