Baked York Ham

 

12 to 14lbs York Ham or Smoked Country Ham

1 1/2 cups ale

1 table. whole cloves

2 table. English mustard

2 table. brown sugar

2 table. honey

Place ham in a large pot and add enough water to cover the entire ham. Let sit for 8 hours to overnight. Drain off the water when ready to cook. - This removes the excess salt, you can eliminate this step if you desire. 

Heat oven to 425f. 

Line a roasting pan with foil - with enough to foil to cover the top of the ham. Place the ham in the middle of the roasting pan. Pour the ale over the ham and enclose the ham with the foil - tent the foil.

Bake 3 1/2 to 4 hours for a 12lb ham. Add more time for a 14lb ham. 

30 minutes before the baking time is done, pull the ham out of the oven and carefully open the foil. Remove any skin from the ham but keep the fat. Score the ham in a diamond pattern with a sharp knife. Stud the ham with the cloves. 

Combine the mustard, brown sugar and honey into a glaze. Brush the glaze onto the ham. Return the ham to the oven uncovered. Bake another 30 minutes. 

Remove ham from the oven and let rest for 15 minutes. Slice the ham and transfer onto a platter. Drizzle the cooking liquid over the sliced ham. 

Source: Narnia Cookbook