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SERVES 8
4-5 lbs ham, fully cooked boned
1/2 cup honey
1/4 cup Cointreau liqueur or brandy
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon grated orange rind
Topping
2 cups walnut halves
1/4 cup honey
1 cup brown sugar
1/2 cup candied orange peel
1/2 cup orange marmalade or orange preserves
4 teaspoons prepared mustard
1 teaspoon dry mustard
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon white pepper
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. Topping: combine all the ingredients and mix well.
2. Ham:.
3. Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind.
Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour.
4. Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times.
5. Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and
bubbly on top [about 15 mins].
6. Baste topping with pan juices.
7. Cool completely before serving.
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