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Directions:
Preheat the oven to 325 degrees. Place the ham, fat
side up, on a rack set in a shallow roasting pan large enough to hold the
ham comfortably. Bake in the middle of the oven, without basting, for two
hours, or until the meat can be easily pierced with a fork. For greater
cooking certainty, insert a meat thermometer in the fleshiest part of the
ham before baking it. It should register between 130-140 degrees when the
ham is done. When the ham is cool enough to handle comfortably, cut away
the rind with a large, sharp knife. Then score the ham by cutting deeply
through the fat until you reach the meat, making the incisions 1/2-inch
apart lengthwise and crosswise. Return the ham to the rack in the pan and
raise the oven heat to 450 degrees. With a pastry brush, paint the ham on
all sides with 1/2 cup of the whiskey. Then combine the sugar and mustard
and 1/4 cup of the whiskey, and pat the mixture firmly into the scored
fat. Stud the fat at the intersections or in the center of each diamond
with a whole clove, and arrange the orange sections as decoratively as you
can on the top of the ham with toothpicks or small skewers to secure them.
Baste lightly with the drippings on the bottom of the pan and bake the ham
undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has
melted and formed a brilliant glaze.
Yield: 12-14 Servings |
