Craig Claiborne

Glazed Baked Ham

Preparation info

  • 12 to 16

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 ready-to-eat or tenderized bone-in ham (8 to 10 pounds)
  • whole cloves
  • Ham Glaze

Method

  1. Preheat oven to moderate (325°F.).

  2. Place the ham on a rack in a large baking pan. Score the ham diagonally in one-inch diamonds. Stud each diamond with a whole clove.