Easter Ham

Name: Easter Ham
Yield: Serves 4 to 6
Cuisine: France
Ingredients: ½ cup red wine; 6 small new potatoes, unpeeled; 2 tablespoons brown sugar; 6 carrots, peeled and cut in half lengthwise; ¾ teaspoon salt; ½ cup good English marmalade; 1 ham (4 pounds); 1 tablespoon Coleman's dry mustard; 2 dozen whole cloves; 1 tablespoon golden sherry; 12 dried prunes

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Many of our recipes call for Coleman's dry mustard. This is not to disparage the many excellent spreading mustards from Sweden, France and Germany. But for recipes that call for a dry mustard, we found Coleman's to be consistently without equal.

Ingredients

1 ham (4 pounds)
2 dozen whole cloves
1

Europe
France
Main course
Mediterranean
Gluten-free

Method

Presoak a large clay pot, top and bottom, in water for 15 minutes.

Stick the cloves into the surface of the ham, then place it in the presoaked pot.

Combine the mustard, brown sugar, marmalade, salt, and sherry and coat the surface of the ham with the mixture.

Place the prunes around the ham, then add the new potatoes, carrots, and red wine. Insert the meat thermometer i