BOURBON HAM

10 – 12 lb fully cooked Ham
1 cup orange juice
1 cup brown sugar
1 cup Bourbon
1 Tablespoon ground cloves

Place ham in heavy plastic bag. Mix ingredients – pour over ham. Enclose ham in bag. Refrigerate overnight.

Bake:

Reserve marinate. Put ham in baking pan. Bake at 325 for about 1-2 hours, or until heated through. Remove skin and shave fat to 1/4 inch. Score fat into 1 inch diamonds. Insert whole clove in each diamond. Baste with marinate. Cook 1 hour more.

MUSTARD MOLD FOR HAM

3/4 cups sugar
1 teaspoon salt
1 1/2 Tablespoons dry mustard
1/2 teaspoon tumeric
1 envelope knox gelatin in 1/4 cup warm water
4 eggs
1/2 cup vinegar
1/2 pint whipping cream

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.

SPINACH BALLS

10 oz pkg frozen chopped spinach – cooked and drained
1 cup herb dressing
2 Tablespoons flour
1 small onion chopped finely
3 eggs, beaten
1/4 cup melted butter
1 teaspoon minced garlic
1 teaspoon thyme
1 teaspoon salt
1/2 to 1 teaspoon cayenne pepper

Mix all ingredients together. Form into balls (approx. 1 heaping teaspoon ). Place on ungreased cookie sheet and freeze. Thaw 1 hour before cooking. Cook at 350 degrees for 15-20 minutes. (check at 15 minutes to make sure bottoms are not burning).