Ham

I was asked to bake my first ham while helping out for my niece's 'over the top' christmas/birthday party. I must confess that i am 54 and have never made a ham before. Most of my now adult children say they just don't eat 'pig'.

The only way i knew my ham was served, was that there were only two slivers left on a huge platter. This is how i made it after i perused a few of my brother -in-law's cook books.

Pre-heat oven to three hundred degrees.

Put ham hunk fatty side up on a rack in a large rectangular baker.

Score the fatty portions with a knife resembling a diamond pattern. I then studded every other 'diamond' with a whole clove.

I then put this in the oven as is for one full hour.

Meanwhile i made a delicious basting glaze. I mixed ic packed brn sugar, one cup of orange juice, 3 tbs of spicy brown mustard together whisking it.

When the first hour was up, i basted the ham, saturating the top, every fifteen min, eventually using it all up. When the internal temp of the ham was 130 degrees, 2 hours total in my case, i then set it on the counter to cool. I then tented it with foil and stored it in his cold garage frig, till slicing and serving time the next day.

All 77 guests who had many other main food options agreed that it was the best. I have to agree and am amazed at how simple it was!