Jack Corwin of Villa Hills, Ky. has been getting compliments for this recipe for more than 30 years. He recommends baked or scalloped potatoes and a nice romaine or green leaf salad to round out the meal.
1 ham - bone in or out as preferred. (I usually use a boneless, prepared ham such as a Bluegrass or Partridge for a large crowd. This will serve upwards of 30 people.)
2 cups Rose, White Zinfandel or any blush wine
2 cups water
12 whole pepper corns
1 clove of garlic, minced or chopped finely
3 to 4 oz. Frank's Red Hot Sauce
Sauce for glaze:
1 medium jar of prepared mustard
1/2 pound dark brown sugar (or a half jar of honey)
1/2 of a small jar of horseradish
Score and clove the ham. I usually make 1 to 1.5" crisscross cuts and put a whole clove in each square.
Place ham in roasting pan and add the wine, water, peppercorns, 12 additional whole cloves and garlic. Douse the entire
ham with the Red Hot Sauce. Cover and cook for 1.5 hours at 350 F. In a separate bowl, combine the mustard, sugar and
horseradish to form a paste and let sit while the ham cooks. Remove the cover and douse the ham with the mustard mixture.
Put back in the oven, uncovered, for 30 to 45 minutes or until the mustard mixture glazes or browns to your satisfaction.
Avoid burning the glaze. Remove ham and let stand for 15 minutes. Strain the liquid from the roasting pan and mix with a
little corn starch in a saucepan. Cook slowly and stir frequently until it thickens into a sauce. Carve the ham and serve
with the sauce on the side.