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Ingredients
1/2 Cup dark brown sugar, packed
1 Stick butter
1/2 Cup dark rum
1/4 Cup dark molasses
3 Tablespoons spicy (or course-grain) mustard
1 Tablespoon cider vinegar
1/2 Teaspoons ground cinnamon
1/2 Teaspoon fresh ground pepper
Instructions
Mix all ingredients (just prior to use) in a non-reactive saucepan and bring to a boil. Stir constantly while heating. Reduce heat, stirring and allow to simmer for 5 to 10 minutes. Apply to ham while warm.
Notes: Heat cooked ham in INDIRECT HEAT at 250�F until center reaches 140�F. Rotate so all sides face the heat and one side does not over heat and dry out. If the ham has a hard rind on it, now is the time to trim it off. Remove all but 1/4 inch of fat from ham. Score the ham (and into the meat about 1/4�) in diamond shapes. Now is the time to add the spicy glaze to all of the ham with your fingers (if not too hot). Return to the indirect heat for about 30 to 40 more minutes. Watch closely and make sure it does not burn! Remove and allow to "rest" for 30 minutes before carving.
05/26/09 * * * * *