By Kevin Williams
Easter isn't that far away so I thought I'd share this recipe from my recently procured Amish Lancaster County cookbook. Very interesting baking technique which probably releases some amazing flavor, first the instructions:
Let ham reach room temperature and then place in a roast pan at 325. Do NOT add water and do not cover. Bake for 2 1 /2 hours. Then peel off skin if there is any and score the fat. Stud with whole cloves and sprinkle with 4 tablespoons brown sugar. Bake at 400 to allow browning slightly and bake until nearly soft.
Remove from pan and slice. Put back into pan and pour sauce over ham. Bake 30 - 40 minutes longer.
- 1 cup vinegar
- 1 /2 cup brown sugar
- 2 cups boiling water
- 1 teaspoon dry mustard
- 2 tablespoons flour
- Stir together ingredients in a sauce pan and heat well.
- Pour over ham and bake 30 - 40 minutes.