Recipe - Halvah Cake

14 pound Whole smoked ham (to 18
lbs); bone in,
Rind on
1 cup Bourbon or apple cider
=== GLAZE ===
One fourth cup Whole yellow mustard seeds
2 tablespoon Whole cardamom pods
1 tablespoon Whole fennel seeds
2 teaspoon Ground cinnamon
1 tablespoon Ground ginger
Three fourths cup Dijon mustard
2 tablespoon Light brown sugar; plus
1 cup Light brown sugar
2 tablespoon Dark brown sugar; plus
One half cup Dark brown sugar
3 tablespoon Light corn syrup
2 tablespoon Unsulfured molasses
Whole cloves
4 Fresh bay leaves

Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours
at room temperature. Place rack on lowest level in oven; heat oven to 350
degrees. Line a roasting pan with heavy duty aluminum foil. Transfer ham,
with thicker rind on top, to rack. Pour One half cup bourbon over ham. Cook for
2 hours, or until an instant read thermometer registers 140 degrees. While
the ham bakes, prepare the glaze. Toast mustard seeds, cardamom, and fennel
in a castiron skillet over medium heat until fragrant, about 3 to 4
minutes. Let cool slightly; grind in spice grinder. Put mixture in small
bowl, add cinnamon, ginger, Dijon mustard, 2 tablespoons each of brown
sugars, corn syrup, and molasses. Mix well, and set aside. Remove ham from
oven; let cool for 20 to 30 minutes. Trim away rind of ham with kitchen
scissors or sharp knife. Trim fat with a sharp knife to a 1/8 to 1/4inch
layer. Place ham bottomside down (the bottom side will have less fat and
more skin). Score top of ham into 1 to 2inch diamonds, cutting 1/8 to 1/4
inch through fat and into meat. Place a whole clove at intersection of each
diamond. Coat ham well with glaze. Combine remaining 1 One half cups brown
sugars in a small bowl. Pat brownsugar mixture firmly into glaze (reapply
any glaze that has fallen off). Return ham to roasting pan. To make a
decorative bayleaf collar around shank bone, make holes in leaves with a
toothpick; affix to ham with whole cloves. Return to oven; cook for 1 hour,
basting every 20 minutes with remaining bourbon. (Do not baste with pan
juices.) The ham should be dark brown and crusty; cook 15 minutes more, if
necessary. Let stand for 30 minutes before carving. Cut a thick slice from
the roundest protruding side of the ham, making a flat base. Stand the ham
on the cut side (the meatiest side is now on top). Slice straight down
until you hit the bone; in one motion, run the knife horizontally along the
top of the bone, then cut straight down again in 1/4inch intervals. Remove
slices, and serve immediately.

Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5):
"by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 92 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g
Protein; 22g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 One half Other Carbohydrates

Recipe by: Martha Stewart

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