Recipe: Roast Ham with Blackberry Wine Sauce

Recipes using McCormick Ground Dry Mustard

• 1 tsp dry mustard
• 10 pound smoked ham
• 4 cans papaya nectar
• 1 bottle blackberry wine
• 1 cup orange juice
• 1 tsp ground cloves
• 1/2 cup kumquat juice
• 2 tbsp apricot jam
• 6 tbsp brown sugar
• 1 tsp coarsely grated orange rind
• large whole cloves

1. Sprinkle dry mustard over bottom of deep roasting pan.
2. Remove rind from ham with a sharp knife, and put ham on an adjustable rack in the pan.
3. Pour papaya nectar over the ham. Roast in a 300 ° F oven, basting every 10 minutes, for about 1 1/2 hours. Turn ham over half-way through cooking time so underside browns.
4. While ham is roasting, put blackberry wine, orange juice, ground cloves, kumquat juice, apricot jam, brown sugar, and grated rind in a heavy enameled saucepan. Bring to the boiling point. Divide into two containers, set one container of the blackberry wine sauce aside to be served with the meal. The other container is for basting and should be discarded at the end of cooking.
5. When ham has roasted 1 1/2 hours, remove from oven.
6. Score the fat on top of ham decoratively and make a design with stuffin ham with the whole cloves.
7. Roast ham for another hour, basting with a little of the blackberry wine mixture (that is in a seperate container) every 10 minutes, until browned. If ham is not browning, raise heat to 350 degrees.
8. Serve remaining wine mixture hot as a sauce. Ham may be served hot, warm, or cold.