Kathy H
Edited on Jan 21, 2005

You can use a whole or half smoked ham, picnic, whatever you desire for this recipe. I use a fully-cooked, water-added type ham in this recipe. Ready-to-cook hams, which I use most often, require a little different roasting method. Keep in mind that leftovers are great for sandwiches, ham salad, or breakfast and, if you use a large enough roast, thick slices can be cut and grilled.


Roasting Time
15 minutes per pound at 325° F. (internal temp: 140°)
1/2 cup dark brown sugar
1 teaspoon yellow mustard
3/4 cup orange juice
Whole cloves
Pineapple slices and/or maraschino cherries (optional)


Score top of ham using diagonal cuts about 1 inch apart and about 1 inch into meat. Insert 1 clove into each square (or less if desired). Place in roasting pan and set in preheated oven. Stir together the brown sugar, mustard and orange juice. Brush all over top of ham. Roast according to above time, basting with pan juices and additional glaze every 20 minutes. If desired, place pineapple slices with cherries in center, secured with toothpicks, on top for final hour or so of roasting. Remove from oven; let rest for at least 20 minutes before slicing.

Not a NESTLÉ®-tested recipe.

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