2 tbsp. sugar
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 6-7 pounds fully cooked -bone-in smoked ham
Glaze:
1/4 cup plum or peach preserves
2 tbsp. orange juice
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 6-7 pounds fully cooked -bone-in smoked ham
Glaze:
1/4 cup plum or peach preserves
2 tbsp. orange juice
Preparation
Heat oven to 375 degrees. 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.
