a 12 to 14 pound fully cooked whole bone-in, cured, smoked ham (not water added)

whole cloves for decorating the ham

1/3 cup apricot jam

2 tablespoons cider vinegar

1 tablespoon Dijon-style mustard

maple mustard sauce (recipe follows) as an accompaniment


1.  If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the shank bone.  Trim the fat if necessary, leaving about a 1/3 inch layer, and score it into diamonds.  Stud the center of each diamond with a clove and wrap the ham completely in foil.  Bake the ham on the rack of a roasting pan in a preheated 325* oven for 1 hour and 30 minutes.

2.  In a small bowl stir together the jam, vinegar and mustard until the mixture is blended well.  Remove the foil from the ham and brush the jam mixture evenly over the top and the sides of the ham.  Increase the heat to 350* and bake the ham for 20 to 30 minutes more, or until the glaze is bubbly.

3.  Transfer the ham to a platter and let it stand, covered loosely, for 10 minutes.  Carve the ham and serve it with maple mustard sauce.


¾ cup Dijon-style mustard

6 tablespoons maple syrup


1.  In a bowl whisk together the mustard and the syrup and transfer the sauce to a small serving bowl or sauceboat.  The sauce may be made up to 5 days in advance, kept covered and chilled, and brought to room temperature before serving.

from The Best of Gourmet, 1988

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