- 1 whole uncooked ham
- 1 cup apple juice
- 1 cup water
- 1/2 cup brown sugar
- 1 TBS whole cloves
- Preheat oven to 325. Rinse the ham under cold water and remove that plastic thingy from the bottom. Why is it there? I have no idea.
- Cut skin off ham, leaving the fat. You want the fat for cooking, you can cut it away if you don't want to eat it - and if you don't WHAT ARE YOU CRAZY??!!!?? That stuff is GOOD!!!! Just don't overdo it. You don't save a penny if you need a bypass later.
- Whew (smooths hair), sorry about that. Anyway, rinse the ham, trim off the skin. Put a rack into a large roasting pan. Baking racks work fine for this. (Yes, those things you cool the cookies on.) Place the ham on the rack, score the fat and push whole cloves through each diamond or square shape created by scoring the fat.
- Mix together the apple juice, water and brown sugar. Pour over the ham. Cover TIGHTLY with foil. You want the ham to steam and roast at the same time. Roast for 20 minutes per pound. Remove foil. Baste with lovely juices from bottom of pan and roast an additional 1/2 hour to get a lovely browned goodness. Let rest for 20 minutes and then carve and serve.
What is wonderful about this roast ham is that if you bought enough you will have leftovers for ham salad, ham sandwiches, fried ham with apples for breakfast, and a nice bone with which to make a really good soup. Split pea, black-eyed pea, ham and rice - the choice is yours.
