Best Damn Carando Ham

I borrowed the above image from the Carando website
as I didn't have the good sense to take a photo of our
Best Damn Carando Ham of Pure Perfection after it was baked the other night.
Full disclosure - this is Carando's photo and NOT mine! 

Many many years ago, I had a small paperback Spice Islands cookbook, from the '60's that came from my mom, probably in the '80's. The one and only recipe I ever tried in said cookbook was their "sweet and sour baked ham". It was worth having the whole damn book! Delicious! However, it wasn't soon until I took the original recipe and made it a throw 'n go, and even that has changed radically over the years. (Just now ordered from Etsy a new old original "The Spice Islands Cookbook" so I can compare the original recipe to the one I make now.) In the meantime, here's what's done today for the very best damn Carando baked ham you'll ever devour! Everyone who has ever had this has raved over it! Serendipity!

1 9 - 10 lb. Carando half ham, spiral cut

1/2+ C. Pompeian red wine vinegar (my favorite brand) not balsamic vinegar

1/2 scant C. brown sugar

2 or so T. grey poupon mustard

3/4 t. ground cloves

3 - 5  T. bourbon

4 - 6 T. any good orange liqueur (Grand Marnier)

Preheat oven to 300º.

Mix all marinade ingredients (not the ham) in a small pot and heat, stirring to boil and then till all is combined. Place hame, sliced side down in a large pan (remove plastic disc off the bone if there). Pour marinade over the ham, lifting it up so juices flow underneath ham as well. Cover tightly and roast 15 - 20 minutes per pound. Baste with the juices every once and a while. When done, remove ham to a platter and cover to keep warm. Place all juices in a pot and simmer down to thicken into a sauce. Separate spiral slices and pour sauce over all, or serve sauce on the side. The marinade is easily doubled if you desire more sauce.

The other night, we served this with Wolfgang Puck's macaroni & cheese, pureed butternut squash, a green salad and canned (!!) Le Sueur Peas. Delicious!

YUM!

'till we feast again! 

xoabb