2 tablespoons sugar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 6-7 pounds fully cooked bone-in smoked ham, shank — or
butt portion ** GLAZE ** 1/4 cup damson plum or peach preserves
2 tablespoons orange juice
Heat oven to 375. 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 17×11-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. Makes 8 to 12 servings. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997