Table of Contents: PORK

Half of an uncooked, cured ham
2 cups brown sugar, not packed in cup
2 tsp. ground cloves
1 tsp. freshly ground black pepper
2 tsp. ground nutmeg




Remove all fat and skin from the ham.  In a bowl mix brown sugar, cloves, black pepper, and nutmeg.  Place the ham half in a very large container that will catch the brown sugar spice mixture that falls off the ham as it is patted on the ham surface.  Re-use as much as you can of the fallen mixture.  Cover the entire ham with a coating of the spices; then liberally sprinkle the entire outside of the spice-coated ham with paprika.

Place the ham on the side or end (not cut-side down) in a large, glass baking dish or large iron skillet.

Cook, uncovered, at 350 degrees for about 2 ½ hours.  Ham should be very tender, but still juicy.  Allow the ham to “rest” for about 30 minutes before cutting.

Although my son’s wife, Kim, and I agree that we’ve never met any kind of pork that we don’t like; this ham is “out-of-his-world”.   It is a fantastic change from the same old ham that you have everywhere.

The ham can also be spiced; then refrigerated, uncovered, for 2 weeks before cooking.  This method gives an even better flavor, but……  I rarely get organized enough to remember two weeks in advance to spice the ham.  It still will bring “rave reviews” when spiced and cooked the same day!

Often, if I am having a buffet-type party with lots of appetizers, I will serve the ham on a large platter with a carving fork stuck in the top of the ham and a sharp carving knife on the platter.  Everyone has fun carving their own ham serving.  But, a small warning, the ham does not usually make as many servings as when you carve it yourself!  Some guests get carried away with their carving abilities and their eyes become bigger than their tummies!  Just have plenty of everything and don’t worry.  Enjoy!


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