Baked Ham a la Monte

1. 1

   Here's the trick- cut as much of the fat and tough outer skin off the ham as you possibly can and throw it out.

2. 2

   Who needs more fat anyway?

3. 3

   Put ham in a large roasting pan and score it checkerboard style all over, going about 1/2 inch deep with squares about an inch apart.

4. 4

   Roast for 2 hours at 300 degrees.

5. 5

   Meanwhile, put the marmalade, mustard, brown sugar and sherry in a pan and bring to a boil, stirring so it doesn't burn.

6. 6

   Reduce heat, continuing to stir until it is somewhat thicker.

7. 7

   Remove from heat.

8. 8

   After the ham has cooked for 2 hours, remove it from the oven and insert cloves at each intersection of the crosshatching.

9. 9

   Brush the ham generously with the glaze.

10. 10

    Increase oven temperature to 350 degrees and cook ham for another hour or so, basting with glaze at least 3 more times.

11. 11

    Transfer to cutting board and let sit for 30 minutes before you carve.

* Per serving · 4 servings · Values may vary.

No additional tips available.