Currant Mustard-Glazed Ham
- 1 ½ tablespoons Dijon-style mustard
- 1/3 cup red-currant jelly
- whole cloves for studding the ham
- a 7-to-8 pound half (shank end) of a fully cooked cured ham
1. If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat. Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove....