Roasted Ham with Creole Glaze
- 1 fully cooked smoked half ham, about 5 lb.
- 8 whole cloves
- 1 cup water
- 1/2 cup cane syrup
- 1/4 cup spicy mustard, such as Gulden's
- Pinch of allspice
- Potatoes Lyonnaise for serving (see related
recipe at left)
Using a sharp knife, score the ham in a diamond pattern at 2-inch intervals, making slits 1/4 inch deep. Place the ham, scored side up, on a rack in a small roasting pan. Stud the ham with cloves at 2-inch intervals. Pour the water into the roaster, cover tightly with aluminum foil and roast for 15 minutes.
Meanwhile, in a small saucepan over medium-low heat, whisk together the cane syrup, mustard and allspice and heat until warm. Set the glaze aside.
Uncover the ham and brush generously with the glaze. Continue roasting, uncovered, until the ham is warmed through, about 45 minutes more, brushing it with glaze every 15 minutes.
Transfer the ham to a carving board and cut into thin slices. Arrange on a warmed platter and serve immediately with potatoes Lyonnaise. Serves 10 to 14.