Title: Baked Ham
Categories: Penn Ham
Yield: 1 Servings
| 10 | lb | Ham |
| 1/4 | c | Flour |
| 1/4 | c | Maple syrup |
| 1 | | Cloves |
| 1 | c | Brown sugar |
| 1 | ts | Mustard, dry |
| 3 | tb | Water |
Note: This recipe assumes using an uncooked ham. Omit boiling the ham
altogether if using a pre-cooked ham. Wash ham and cover with boiling water
and let cook on top of stove for 4 hours. Let ham stand in liquid over
night. Next day remove the fatty rind, make gashes across the surface of
ham and stick in whole cloves. Make a paste of the sugar, flour and mustard
by adding the syrup and water. Use water in which ham was cooked if
available. Spread over ham and place in roasting pan. Bake uncovered at
400-F for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.