Lynne's Country Kitchen
lynnescountrykitchen.net

This is a simple Ham Plan. I purchase my ham at Sam's Club or Costco where I can buy in bulk at fairly reasonable prices.

These recipes were printed in the Sunday Parade Magazine on September 27, 1998 by Sheila Lukins.

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First, prepare the Master Recipe of BAKED VIRGINIA HAM

INGREDIENTS

1 (14 to 16-pound) Ready-to-Eat Virginia ham, with bone in
Whole cloves, about 30, to spread over surface of ham
1/4 cup Dijon mustard
1 cup brown sugar
2 cups apple cider
1/2 pound dried apricots
1/2 pound dried prunes

Preheat oven to 350 degrees. Carefully trim the thick rind and all but about 1/4-inch of the fat from the ham. Using a sharp knife, score a diamond pattern on the surface.

Set the ham in a shallow baking pan. Stud the ham with the cloves at the crossed point of each diamond.

Brush the mustard all over the ham. Sprinkle the brown sugar on top of the mustard and pat down gently.

Pour the cider into the pan. Bake the ham, basting frequently, for 45 minutes. Then add the apricots and prunes to the basting liquid and bake until the ham is glazed and brown, another 45 minutes.

Place the ham on a serving platter. Garnish the top with the apricots and prunes from the ham by securing one alternately in each diamond pattern with a toothpick. De-fat the hot pan sauce in a gravy separator and serve it alongside the ham.

Serves 6 to 8 with leftovers

Then, use the leftovers to prepare the following:

Rocking Rice and Ham
Ham and Guacamole Salad
Scalloped Ham and Potatoes
Curried Ham Deep-Dish Pie
End-of-the-Line Split Pea Soup