From Capper’s Farmer magazine
This 1940 recipe from the CAPPER’s recipe archives is perfect for the holidays as it utilizes aromatic spices such as whole cloves and peppercorns. Serve this vintage recipe at your next dinner party.
1 uncooked ham, washed
Whole cloves, divided
1/2 teaspoon peppercorns
1 teaspoon dry mustard
1/2 cup celery leaves
1/2 cup vinegar, divided
1 cup honey, divided
1 1/2 cups water
1/2 cup chopped, seedless raisins
Place ham in a kettle with warm water completely covering it. Add 1 tablespoon cloves, peppercorns, mustard, celery leaves, 1/4 cup vinegar and 1/4 cup honey. Cook slowly, allowing 25 minutes per pound. Let ham cool in water, then remove skin.
Combine eggs and 1/4 cup honey; brush over surface of the ham. Stick whole cloves in ham at regular intervals and bake at 400°F. for 45 minutes, or until golden brown, basting several times with the drippings.
Combine remaining vinegar, water, remaining honey and raisins in a saucepan. Cook to a syrup. Serve hot with sliced ham.