Ingredients

The following ingredients have 7 Servings
  • 15 pound(s) fully cooked bone-in whole ham
  • 1/2 cup(s) honey
  • 1/2 cup(s) dry red wine
  • 1/4 cup(s) pineapple juice
  • 2 tablespoon(s) butter
  • 1 1/2 teaspoon(s) ground black pepper
  • 1 teaspoon(s) ground nutmeg
  • 1/2 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) ground ginger
  • 1 tablespoon(s) Dijon mustard
  • - whole cloves, for studding ham (optional)

Instruction

  • Preheat oven to 325F.
  • Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
  • Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
  • If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
  • Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
  • Diagonally score fat to form a diamond pattern.
  • In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
  • Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
  • Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
  • To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.