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1 Preheat oven to 350°F. Mix sugar, honey, water and ground cloves in small bowl. Place ham in large foil-lined roasting pan. Score top of ham in diamond pattern. Place whole cloves in centers and points of diamonds. 2 Bake 1 1/2 hours, basting during last 1/2 hour with spice mixture. Let stand 15 minutes before slicing.
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Bake the ham for 1 hour. 3. Combine brown sugar, honey, water and ground cloves in a small bowl. Remove the ham from the oven and pour the sugar-honey-clove mixture over the ham. Continue baking the ham another half hour, basting the ham with the honey mixture every 10 minutes. Transfer the ham to a cutting board and let it rest 15 minutes.
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Preheat the oven to 375°. Place the ham in a 9-by-13-inch baking dish. In a small saucepan, combine all of the remaining ingredients and bring to a simmer, whisking occasionally. Cook over.
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Step 4. Put the cherry jam, orange juice, zest and mustard in a small saucepan. Stir over a medium heat until it starts to boil, then simmer for 3 minutes to form a thick glaze. Step 5. When the ham is ready, transfer it to the roasting tin and carefully slice away the rind, leaving most of the fat intact. Score the fat in a diamond pattern.
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3. Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan. 4. Add cold water to the pan so it comes up 1 inch above the ham. 5. Bring the pan to a boil (lid on) then turn down to a simmer and cook for the time you calculated for the weight of your meat.
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Combine the brown sugar and hot mustard in a bowl and mix well. Once it forms a thick paste, spread all over your ham being careful not to dislodge any of the cloves. Place in a preheated 180-degree oven and cook uncovered for one hour or until the ham is warmed through and the top has formed a glazed crust.
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Cook 10 minutes a pound at 325ºF. Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time. During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice. Let rest 20 minutes before carving.
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1. Place ham in bottom of baking pan. Pour 1/4 inch of water in the bottom of the pan. 2. Using an ice-pick, poke holes across entire top of ham at equal distances. Press the point of a whole clove into each hole. 3. Lay pineapple rings on top of ham making a decorative pattern. 4.
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In a saucepan, stir together pineapple juice, brown sugar, Dijon mustard and ground cloves. Bring to a boil and then simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10-15 minutes). Set aside. Line a roasting pan with aluminum foil. Place ham in the pan, flat-side down.
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by Wallace Thomas. November 6, 2022. They do it because they think the flavor of ham is enhanced by the flavor of cloves. This is a widely held belief - at least for some kinds of ham - and I share the belief. One way to infuse the flavor of cloves into ham is to stick the cloves in the ham while it cooks. The flavor spreads through the meat.
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Place ham in a large foil-lined pan. In a medium saucepan, heat the brown sugar, honey, and butter. Keep glaze warm while baking the ham. (You can add more honey if desired.) Carefully brush glaze over ham. Tent the ham with foil. Bake for 1 hour and 15 minutes, basting the ham every 10 to 15 minutes with the honey glaze.
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Prepare to score. First, place the raw ham on a cutting board. Make sure that it sits squarely and securely on the board, so that it won't rock around while you cut. Find a sharp, clean chef's knife. 2. Slice the ham. Use your knife to make shallow, diagonal cuts across the ham. Each score should be about 1/3" deep.
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Raise oven temp to 425 degrees Fahrenheit. With a turkey baster or long spoon remove a little of the flavor water from the bottom of the pan. Place into a small bowl to mix with the honey, to make a honey glaze. With a fork or small tongs remove the whole cloves. Place the ham with the flat side down on the rack.
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Step 2. Heat oven to 350° and set an oven rack in the bottom third of oven. Drain ham, discarding brine, and pat dry with paper towels. Using a paring knife, make 1⁄4"-deep incisions all over.
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In Spices. They do it because they think the flavor of ham is enhanced by the flavor of cloves. This is a widely held belief - at least for some kinds of ham - and I share the belief. One way to infuse the flavor of cloves into ham is to stick the cloves in the ham while it cooks. The flavor spreads through the meat.
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3 hrs. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings. Preheat oven to 325 degrees F. Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven.
