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Ham Baked in Wine
OK, we admit we borrowed this image from the pork producers Web site, but the Held family says it looks very much like Betty's favorite holiday ham recipe.
1 ham, 10 to 12 pounds, (Country-cured best)
Strips of orange peel
2 Tbsp. prepared mustard
4 Tbsp. brown sugar
½ tsp. black pepper
2 cups Stone Hill Rosé Montaigne
6 canned peaches or apricots
Wash ham thoroughly. Remove skin. Make slits in ham and insert strips of orange peel. Mix together the mustard, brown sugar and black pepper. Spread mixture over entire ham and dot with cloves. Place in a roaster and add 1 ½ cups of the wine and cover. Bake at 325 degrees, basting frequently with the wine, until done, allowing 30 minutes per pound. The last 30 minutes of baking, place the peaches or apricots with a clove placed in each around the ham. Add remaining ½ cup wine and finish baking.
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