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Dijon Ham

1 (5 to 7-pound) boneless ham
1/2 cup prepared brown mustard
4 tablespoons whole cloves
2/3 cup orange marmalade
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
2 cups red wine
2/3 cup club or lemon-lime soda

1. Preheat oven to 325°F.
2. Place ham in a shallow baking dish. Spread with mustard and stud with whole cloves. Spoon orange marmalade on top.
3. Mix together syrup, vinegar, wine and soda. Drizzle over ham. Bake for 2 hours, basting every 15 minutes, or until a thermometer inserted into ham reads 140°F. Let stand for 15 minutes before slicing.

Makes 12 servings.

Recipe and photograph provided courtesy of Pork: The Other White Meat.

*Note: Directions are for a bone-in, fully cooked ham. Also called “ready-to-eat’” or “heat-and-serve” ham.
A “cook-before-eating” ham must be cooked to an internal temperature of 160°F, approximately 18-20 minutes per pound.