Flagon of Seasonal Stimulation? and a Holiday Ham!

Continuing my week of vintage recipes, perfect for a Retro Christmas, I want to share this incredibly easy and surprisingly delicious recipe for "Monte's Ham." After all, what could be more elegant than a glazed ham studded with cloves? (Beats a turkey carcass any day!) In fact, archaeologists believe that the early settlers of Jamestown raised swine, and to this day, a large ham, not a turkey, is the preferred centerpiece of Christmas dinner in the U.S.! I made this recipe on a whim and absolutely love it! The instructions made me laugh: "Buy the cheapest ham possible, glaze the hell out of it, and cook it for a long time." The result is fantastic, positively dreamy!

Monte's Ham

Serves a crowd!

Ingredients:

1, 15-pound smoked bone-in ham (I use boneless because it carves nicer.)*

1 1/2 cups orange marmalade

1 cup Dijon mustard (I like Grey Poupon.)

1 1/2 cups firmly packed dark brown sugar

1 rounded tablespoon whole cloves

Directions:

Preheat the oven to 300 degrees and set a rack in the lower-middle level.

Cut off and discard the tough outer skin and excess fat from the ham. Put it in a large roasting pan and, with a long sharp knife, score it, making crosshatch incisions about 1/2 inch deep and 1 inch apart all over the ham.

Roast for 2 hours. Remove the ham from the oven and increase the heat to 350 degrees.

For the glaze, stir together the marmalade, mustard, and brown sugar in a medium bowl. Stud the ham with the cloves, inserting them at the points where the cuts intersect. Brush the entire surface of the ham generously with half of the glaze and return to the oven.

Cook for another 1 1/2 hours, brushing on the remaining glaze at least 3 times. Transfer to a cutting board or platter and let rest for about 30 minutes.

Carve the ham and serve warm or at room temperature.

*If using half a 15 pound bone-in ham (7-8 pounds), halve the glazing ingredients and cook for half the time.

Recipe courtesy of Saveur Cooks Authentic American, submitted by Monte Williams.