Recipe: Orange Dijon Clove-Spiced Ham

This is an extremely simple recipe that wows the guests – perfect for holiday parties involving large quantities of ham.  People have actually threatened to kidnap me to get it.  This is possibly the most flavorful, moist ham I’ve ever made, and it’s got 5 ingredients:


– 9-14 pound bone-in ham shank – uncooked (it looks triangular or pyramid-shaped in the package – DON’T get the pre-cooked or spiral cut variety)
– 3/4 cup red wine
– 3/4 cup orange juice
– 1/2 cup dijon mustard (I prefer Grey Poupon, but of course)
– 15-30 whole cloves
– 1 turkey-size cooking bag with tie-off

Combine the wine, orange juice, and mustard and stir. Remove the ham from its packaging and rinse. Stand the ham on its end, and run criss-cross lines in the fat side of the ham with a knife (just score it, don’t cut too deep). Insert cloves into the intersections of the criss-crosses. Place the ham at the bottom of the cooking bag and pour the liquid over the ham, then close it up with a tie (don’t poke holes, and push all the air out).


Place the ham on the lower rack of your oven and leave plenty of room for the bag to expand. Bake at 275 degrees for 3 1/2 – 4 hours, occasionally shaking the top of the bag to splash liquid on the ham as it cooks. Remove and let stand 15-20 minutes before serving, and be mindful of the cloves.  Try this, you won’t regret it!