Recipe thread!

[Sapphire]

I really need to mark this thread as a favorite - I keep losing it and there are so many great recipes in here I want to try.

This isn't so much a recipe as another way of preparing a ham -

We get a bone-in shank, uncooked, no glaze, etc. My husband scores it, using a very sharp knife to cut about 1/2 an inch into it making a diamond pattern of lines all over it.

He lines a roasting pan with a "grid" made from skewers or wooden (disposable) chop sticks. We don't use a metal baking rack because the ham sticks to it too much. It's easier to pull off a few pieces of wood. He then puts about 1/4 of an inch of water in the bottom of the pan, puts in the ham, covers it with foil (tented above the ham) and puts it in a 375 degree (F) oven - 15 minutes per pound. 12 pound ham = 3 hours. He also checks internal temp, of course. At the end of the cycle, he glazes it, puts it back in for 20 minutes uncovered. Then takes it out of the oven and lets it sit (recovered) for 20 minutes.

The ham is so tender it falls off the bone.

His glaze is just:
brown "stadium" mustard
honey
brown sugar

Equal parts of each - say - 1/4 cup.

I hated ham until he started making this - we realized it's the flavor of the cloves I can't stand. No cloves in this, and I Love it.