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Baked Ham w/ Clove Mustard Glaze

1 Pre-cooked smoked ham
1/3 cup The Spice Hunter Whole Penang Cloves
For the Glaze:
1½ cups light brown sugar
1 Tbsp. Dijon mustard
1/4 tsp. The Spice Hunter Ground Madagascar Cloves or 100% Organic Ground Cloves
For Apricot and Pear Garnish:
1/2 pound dried apricots
1 cup water
¼ cup sugar
1 jar or can of pear halves

Preheat oven to 325°F. Prepare your pre-cooked smoked ham by slashing cross-hatches through the fat/skin with a sharp knife. Stick whole cloves through the skin about 1 inch apart. Place ham in preheated oven on a foil lined baking pan and bake following the directions on the package or until a meat thermometer registers 130°F. Mix together the ingredients for the glaze until a medium-thick glaze is formed - use more mustard if necessary. Spread glaze onto the clove-stuck ham. Put back in the oven and bake until the glaze is bubbling and has formed a crust. Watch carefully as sugar glaze can burn easily. While ham is cooking, combine apricots, water and sugar in a medium saucepan. Bring to a boil over medium-high heat, reduce to a simmer and cook for 30 minutes. Add pears to saucepan and cook until heated through. When ham is done, place on a serving platter and garnish with apricots and pears.