Spirited Ham

• 8 lbs (3.6 kg). shank half, smoked ham
• 2 tbsp (30 ml). whole cloves
• 3/4 cup (175 ml) plus 2 tbsp (30 ml). port wine, divided
• 1 cup (225 ml) packed brown sugar
• 3 tbsp (45 ml). Dijon mustard

1. Score ham in diamond pattern and stud with cloves.
2. Place ham on rack in large roasting pan, pour 3/4 cup (175 ml) port over ham.
3. Bake 2 to 3 hours, at 350 degrees (175 C.), or until meat reaches 140 degrees (60 C.) on meat thermometer, basting occasionally with port.
4. In small bowl, combine sugar, mustard and 2 tbsp (30 ml).
5. port; set aside.
6. Remove ham from oven.
7. Increase temperature to 425 degrees (225 C.).
8. Brush sugar glaze on ham.
9. Return to oven and bake 15 minutes or till nicely browned.
10. Let stand 20 minutes before carving.

shank half, whole cloves, port wine, brown sugar, mustard

Taken from online-cookbook.com/goto/cook/rpage/0000BF (may not work)