Recipe: Honey Baked Ham (2)

COPYCAT HONEY BAKED HAM

1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c. sugar
1 c. honey OR brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves

Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or
brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.
Tampa, Florida

BETTER THAN HONEY-BAKED HAM

20 lb. bone-in smoked ham
3/4 c. whole cloves
3 tbsp. ground cinnamon
1 tbsp. ground cloves
4 c. light brown sugar
4 oranges, sliced
1 tbsp. dry mustard
1 1/2 c. orange juice
1 box toothpicks

Cut fat off ham and score the ham diamond shapes. Sprinkle ham with cloves and cinnamon spices. Stud with whole cloves in the cuts of the diamond patterns. Pat 2 cups of the brown sugar on ham and top with orange slices fastened with toothpicks. Cook 18 minutes per pound (or use a meat thermometer 130-140 degrees) in 325 degree oven on a rack set in a shallow roasting pan. Baste often with 1 cup of orange juice. The last half hour of baking baste with mixture of 1/2 cup orange and 2 cups brown sugar.