SERVES 12
This recipe is relatively easy to make and perhaps even tastes good enough for Snow.
Reserve some leftover ham to use in Greasy Sae’s Gourd and Bean Soup, or cut a few slices for a delicious breakfast ham.
1 (8-POUND) BONE-IN SHANK HAM
4 CUPS WATER
½ TEASPOON SALT
½ CUP HONEY
½ CUP BROWN SUGAR
2 TABLESPOONS LIQUID SMOKE FLAVORING
2 TABLESPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON WHOLE CLOVES
Preheat the oven to 275 degrees.
Put the ham in a roasting pan, skin side up.
Pour in enough water to reach a 2-inch depth.
Sprinkle with the salt and cover with a tight fitting lid or foil.
Bake for 6–7 hours, depending on size (follow directions on the wrapper).
Remove from the oven, pour off drippings and reserve for later use.
Debone ham, removing any excess fat as well and return to the roasting pan.
Skim fat from the top of the drippings and toss out.
In a bowl, mix 1 cup of the drippings with honey, brown sugar, liquid smoke and Worcestershire sauce.
Pour drippings over the top of the ham then pour the mixture over the ham.
Lightly score the ham and push the cloves into the surface of the ham, about an inch or so apart.
Cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30–40 minutes in the preheated oven. Let cool for 10 minutes before serving.