Bavarian Christmas Ham In The Fireplace

• 4 -5 lbs ham, fully cooked boned
• 1/2 cup honey
• 1/4 cup Cointreau liqueur or 1/4 cup brandy
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 tablespoon grated orange rind
• Topping
• 2 cups walnut halves
• 1/4 cup honey
• 1 cup brown sugar
• 1/2 cup candied orange peel
• 1/2 cup orange marmalade or 1/2 cup orange preserves
• 4 teaspoons prepared mustard
• 1 teaspoon dry mustard
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

1. Topping: combine all the ingredients and mix well.
2. Ham:
3. Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind. Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour.
4. Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times.
5. Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and bubbly on top about 15 mins.
6. Baste topping with pan juices.
7. Cool completely before serving.

ham, honey, brandy, allspice, ground cloves, orange rind, topping, walnut halves, honey, brown sugar, candied orange peel, orange marmalade, mustard, mustard, ginger, allspice, white pepper, ground cloves, salt

Taken from www.food.com/recipe/bavarian-christmas-ham-in-the-fireplace-192666 (may not work)