FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
This ham is cooked with a little liquid in the pan to keep it tender and juicy. Serve with Champagne Raisin Sauce. Instead of the champagne, you could use half champagne and half white wine or sherry.
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