Monte's ham from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • chawkins on April 30, 2012

    Orange marmalade, dijon and brown sugar made a very good and non-messy glaze for my black forest ham. For a 10.5 lb ham, I cooked it @ 350 in a cup of water covered tightly with foil, then I lined another pan with the foil and moved ham over there, scored, studded it with cloves and glazed and baked uncovered till internal temperature is 147, glazing two more times in between and it took another hour or so. I quartered the glaze recipe and could have used a tad more.

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