Serves: 20
Total Calories: 449

1 (10- to 15-pound) semi-boneless, fully cooked ham
2 cups sugar
1 cup cider vinegar
1 stick cinnamon
12 whole cloves
6 allspice berries
additional cloves to stud ham
white pepper to taste
1 1/2 cups brown sugar
1 cup sherry
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Mustard Sauce:
2 teaspoons dry mustard
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons flour
3/4 cup water
2 tablespoons vinegar, warmed
2 egg yolk, beaten
2 tablespoons butter, melted

Preheat oven to 350°. Wash ham and place in large roasting pan with lid. Add sugar, vinegar, cinnamon stick, cloves, and allspice berries. Fill pan with water, cover, and place in oven. Cook 15 minutes per pound, turning ham often. Remove from oven and cool.

Lower oven temperature to 250°. Remove top skin, but leave fat on ham. Place ham in washed and dried roasting pan and stud at intervals with cloves. Sprinkle liberally with white pepper and spread brown sugar all over. Pour sherry into pan and bake, uncovered, for 1 hour. After 30 minutes of cooking time, baste every 10 minutes with pan juices. Remove from oven and keep covered and warm until serving time.

Mustard Sauce:
Combine mustard, salt, sugar, and flour. Place in top of double boiler. Add egg yolks and butter, stirring until thickened. Do not boil or eggs will curdle. Can be prepared one day ahead and reheated to serve.

Nutritional Facts:

Serves: 20
Total Calories: 449
Calories from Fat: 10

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