Rocky Mountain Recipes 3-29-10 | TheFencePost.com

Rocky Mountain Recipes 3-29-10

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

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Marlene Maurer • Lakewood, Colo.

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

Marlene Maurer • Lakewood, Colo.

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

Marlene Maurer • Lakewood, Colo.

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

Marlene Maurer • Lakewood, Colo.

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

Marlene Maurer • Lakewood, Colo.

1 (10 lb) Smoked ham half, fully cooked

1 t. Allspice, ground

24 Whole cloves

1/4 c. Honey

1 c. Sweet Marsala, divided

Preheat oven to 275 degrees. Trim rind and excess fat from ham, leaving an 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern and sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham and drizzle with honey. Bake for 30 minutes. Pour half of the Marsala over ham and bake an additional 30 minutes. Baste with remaining Marsala. Bake an additional hour or until ham is thoroughly heated. Place ham on a platter then cover with foil and let stand for 15 minutes before serving.

Marlene Maurer • Lakewood, Colo.