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| Stove-top ham with dijon-apple glaze |
For the ham:
1tbs whole cloves
1tsp fennel seeds
1tsp cumin seeds
1tbs coriander seeds
1tbs canola or vegetable oil
2 medium yellow onions, quartered
2 cloves garlic, crushed
1 cup white wine
1 cup orange juice
1/4 cup lemon juice
2 tablespoons dried oregano
1/4 cup Worcestershire sauce
7- to 8-lb bone-in ham
For the glaze:
1/2 cup Dijon mustard
1/2 cup apple jelly
Using a mortar and pestle or a zip-close plastic bag and a meat mallet, combine and lightly crush the cloves, fennel, cumin and coriander.
In a large stock pot (big enough to hold the ham) over medium-high flame, heat the oil. Add the crushed seeds, onions and garlic. Cook for five minutes, or until the onions begin to brown. Add the wine, orange juice, lemon juice, oregano and Worcestershire sauce. Place the ham in the pot and fill with water.
Bring to a boil, then reduce to a simmer. Cover and simmer for two hours.
Heat the oven to 450F.
Line a baking sheet with foil and place a roasting rack over the foil. Remove the ham from the pot and place on the rack.
In a small bowl, whisk together the mustard and apple jelly, then brush the mixture all over the surface of the ham. Roast for 25 minutes, or until the surface of the ham is golden and the glaze is bubbly. Allow the ham to rest in a warm place for 20 minutes before slicing.
Start to finish: 21/2 to 3 hours (20 minutes active)
Servings: 12