No feast would be complete without a baked pork studded with cloves and garnished with honey and mustard.
1/2 tsp. (2 ml) ground mustard
1/4 tsp. 1 teaspoon (1 ml) ground cloves
1/4 ton (50 ml) honey
6 to 8 pounds (3 to 4 kg) smoked ham, well cooked
Whole carnations, if desired
Place pork, fat side, on a wire rack in a shallow roasting pan. Insert a meat thermometer into the surface of the ham, at an angle or toward the bottom of the ham, so that it cuts through the thickest part of the ham without touching the bones or fat.
Roast in a 325°F (160°C) oven for 12 to 16 minutes per pound, or until the thermometer reads an internal temperature of 120°F (50°C).
Remove the pork from the oven. Pour the cooking juices from the roasting pan into a bowl. Remove the skin from the pork. Form a uniform diamond, using a knife, on the surface of the ham. Insert a whole lobe into each diamond.
Combine honey, mustard and ground cloves; Grease the pork. Roast without a lid for 20 minutes or until the thermometer reads an internal temperature of 135°F (57°C).
Cover the ham lightly with foil and let it rest for 10 minutes or until the thermometer reads an internal temperature of 140°F (60°C).