Ingredients
- 1 cumberland sauce (whole cloves)
- 2,200 gr ham
- 260 gr apple jelly
- 110 gr brown sugar
- 60 ml orange juice
- 60 ml apple juice
- 60 ml lemon juice
- 30 ml honey
- 8 gr cornstarch
- 5 ml dry mustard
Recipe by: Sue Klapper Remove skin from ham; score the surface with shallow diagonal cuts, making diamong shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamong. Place ham in a large roaster with a baking rack. Bake, uncovered at 160ºC for 20 22 minutes per pound. For sauce, combine all the ingredients in a medium saucepan. Cook over medium heat until thickened, stirring often. Serve over the slice ham.
