Recipes for the Holidays

Now that the election is all but over for the crying our thoughts are turning to the victory parties and the holidays and parties during them.
So to bring a bit of culinary sophistication to your palette this year I present recipes from my cookbooks for your pleasure.
To start off on a great footing I give you an old southern staple: Baked Country Ham

Baked Country Ham

YOU NEED:
12- to 14-pound country ham or country-style ham
2 teaspoons whole cloves
8 cups apple cider or apple juice
1/2 cup packed brown sugar
2 teaspoons ground cloves
Red wine vinegar
Pears (optional)
Lemon leaves (optional)

HOW TO:
1. Place ham in a large container; cover with cold water. Soak for 16 hours in the refrigerator; change water once. Pour off water. Scrub ham in warm water with a stiff brush; rinse well. Cut skin from ham; trim off fat. Insert cloves in ham.

2. Preheat oven to 325 degree F. Place ham, fat-trimmed side up, in a large roasting pan. Insert a meat thermometer into the thickest portion of the ham, making sure it doesn't touch fat or bone. Pour apple cider or apple juice over ham.

3. Bake ham, covered, in the preheated oven for 4 to 4-1/2 hours or until the meat thermometer registers 160 degree F. Drain off the pan juices.

4. For glaze, combine brown sugar and ground cloves. Add just enough wine vinegar to make a paste. Spread glaze over fat side of ham.

5. Bake ham, uncovered, about 30 minutes more or until the meat thermometer registers 170 degree F. Let stand for 15 to 20 minutes before slicing. Transfer to a large platter and, if desired, garnish with pears and lemon leaves. Makes 25 to 30 servings.