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Penzeys One editor Kathy Pohl shares, "This pretty glaze adds a sweet touch to baked ham. And it's so easy to make!"

  • 8-10 lb. bone-in ham
  • 15-30 WHOLE CLOVES


  • 1 Cup currant jelly
  • 2 TB. prepared Dijon mustard
  • 2 TB. soy sauce
  • 1/4 tsp. POWDERED GINGER

Preheat oven to 325°. Wash the ham and pat dry. Score the ham (we made a pretty diamond pattern) by running a sharp knife over the meat. If there is a fair amount of fat, this helps it bake off. Stud the ham with as many WHOLE CLOVES as desired. Place the ham in a roasting pan and bake at 325° for about 2 - 2 1/2 hours or until the internal temperature reaches 130°. While the ham is baking, put the currant jelly in a small saucepan and heat over very low heat until melted. Add the remaining glaze ingredients and whisk to combine. Remove from heat. When the internal temperature of the ham has reached 130°, coat generously with the glaze and return to the oven. Continue baking the ham until the internal temperature reaches 165°, about another 30 minutes, basting with glaze every 10 minutes. If desired, use 2/3 of the glaze for coating the ham and reserve 1/3 to serve at the table.

Prep. time: 10 minutes
Baking time: 21/2 - 3 hours
Serves: 10-15

Ceylon Cloves Whole 1.5 oz. 1/2 cup jar
Powdered China #1 Ginger 4 oz. bag

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