2
tablespoons sugar
1
tablespoon chili powder
1
tablespoon paprika
1
teaspoon cumin
1/2
teaspoon cinnamon
1/4
teaspoon cloves
1
6-7 pounds fully cooked bone-in smoked ham, shank -- or butt portion
**
GLAZE **
1/4
cup damson plum or peach preserves
2
tablespoons orange juice
Heat
oven to 375. Combine sugar, chili powder, paprika, cumin, cinnamon and cloves in small
bowl. Score top and sides of ham with knife in a crisscross pattern.
Sprinkle with spice mixture. Place ham in a 17x11-inch roasting
pan. Bake 1 1/2 to 2 hours until instant-read thermometer in
center registers 140. (After 1 hour, cover ham loosely with foil to prevent
over-browning). Combine preserves and orange juice in small cup.
Uncover ham; brush with preserves. Bake 5 minutes more. Let stand 15 minutes.
Makes 8 to 12 servings.
