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12 to 16
By Craig Claiborne
Preheat oven to moderate (325°F.).
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.
Bake the ham, uncovered, for twenty to twenty-five minutes to the pound if it is tenderized; for ten to fifteen minutes per pound if it is a ready-to-eat ham.
Spread the glaze over the ham thirty minutes before the end of baking time. Baste the ham with glaze several times.
© 1966 Craig Claiborne estate. All rights reserved.