HOLIDAY HAM

STEVE BUFTY

4 lb Hormel cure 81 ham (accept no substitutes)

Marinade:
2 cup dry red wine
2 cup water
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 teaspoon dry mustard

Glaze:
1/4 cup brown sugar, packed
1 ounce brandy
1 ounce Scotch
1 tablespoon Dijon mustard
4 tablespoons Currant or Grape jelly

Combine marinade ingredients in a pot the size of the ham - mix well.  Place the ham in the marinade, bring to a boil, then simmer for 1 hour.  Turn the ham and simmer for an additional hour.

Combine glaze ingredients in small sauce pan, stir well to blend, heat until thickened.  Pre-heat oven to 325 degrees.

Remove ham from marinade, score diagonally, place ham on rack in roasting pan, bake 1 hour, brush with glaze every 15 minutes.

Place ham on a warm platter, garnish with parsley, slice 1/4 to 3/8 inch pieces and serve.