Cloved Ham - Good Friday

Planning on having ham this year for Easter dinner? Ham has been a traditional part of many Easter meals, so if you are serving it this Easter consider adding a little Good Friday prep to your ham baking by doing the "cloving" on that day.

Cloves are the unopened flower buds of the clove tree (Syzygium aromaticum), which is a tropical evergreen. They have an almost pungent aroma as well as a sweet and spicy flavor and are commonly used to flavor ham for baking. The word, clove, has an interesting etemology which I think links them well to this idea. They resemble small nails or tacks and their name comes an alteration of Middle English clowe, borrowed from the Old French clou de girofle (nail of clove) , from Latin clāvus (“nail”) for its shape. 

A clever idea could be to "clove" the ham on Good Friday in anticipation of cooking it on Sunday for Easter.

On Good Friday as we contemplate Chist's passion and crucifixion, we can think specifically of those nails that held him to the cross. As you place the clove "nails" in the ham, you could reflect on those wounds He received. 

To clove a ham: 

• Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about 1/4 inch deep. Do not score the meat itself, just the fat and any skin. 
• Place whole cloves in centers (and points, optional) of diamonds.

Cover and keep refrigeratorated until ready to cook on Easter. 

Golden Clove Glazed Ham 

Ingredients:

8 - 10 lb. bone-in cooked ham (shank end or butt end)

Cloves, whole
   For Glaze:
1/2 cup firmly packed brown sugar
2 tablespoons honey
1 tablespoon water
1/2 teaspoon cloves, ground

Directions:Bake covered at 325 for 2- 2 1/2 hours. Make glaze by adding ingredients to sauce pan. Mix and simmer 30 minutes to reduce. After the ham has cooked for 1 1/2 hour, brush the surface with some of the glaze. Then put it back into the oven, uncovered, for another 20 minutes. During that last hour continue glazing every 20 mintues.  This gives it a nice golden glaze. Remove from oven and let stand 15 minutes. To serve, transfer ham to a serving platter. Slice. Discard the cloves.

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