“People are constantly asking me about my ham,” says author Monte Mathews, “and they are always astonished when I tell them what it is.” Ann Mathews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte’s way.
- 15 lb. smoked ham on the bone
- 1 1⁄2 cups orange marmalade
- 1 cup dijon mustard
- 1 1⁄2 cups firmly packed brown sugar
- 1 tbsp. whole cloves