Easter Ham

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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

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.


  • 1 ham (4 pounds)
  • 2 dozen whole cloves
  • 1 tablespoon Coleman's dry mustard
  • 2 tablespoons brown sugar
  • ½ cup good English marmalade
  • ¾ teaspoon salt
  • 1 tablespoon golden sherry
  • 12 dried prunes
  • 6 small new potatoes, unpeeled
  • 6 carrots, peeled and cut in half lengthwise
  • ½ cup red wine


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 in the ham (away fmm the bone) and set the dial indicator just below the mark for "precooked ham."

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 80 minutes, testing for doneness after 1 hour, Serve with Mustard-Horseradish Sauce.

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