Recipe: Ancient Roman Ham...with modern modifications

This is a recipe I have had for more than a decade, though only made it twice...and most recently with considerable modification. It is supposed to be similar to an ancient Roman ham recipe. When I cooked this recently for my department's happy hour (accompanied by egg nog) people loved it. Two people grabbed the remains and divided it up to take it home...and a third person just missed claiming it. The flavor mix of brown sugar, brandy and port in my modified version went perfectly with the ham.

Ingredients:

Precooked ham (I got a spiral cut ham for convenience and for better penetration of the flavors)

1/4 cup (approx) brown sugar

ground cloves

dried figs (or canned figs)

1/4 C. or more of fig juice (I used a combination of pomegranite juice, brandy and port)

Instructions:

1. since I am a big fan of marinating, I soaked the spiral cut ham in whatever liquid I use for cooking. Fig juice is used in the original. I decided to use pomegranite juice...then decided since I had some booze left over from an eggnog recipe, I added brandy and port to the mix. This combination was EXCELLENT with the ham. I soaked the ham for a few hours, but would prefer to do so overnight, turning the ham from time to time.

2. Coat the ham with brown sugar and cloves.

3. Bake in a shallow pan at 300 degrees, about 20 minutes per pound. [I cooked it sitting in the pomegranite/brandy/port mixture covered with foil and skipped steps 4 and 5.]

[4. When the sugar on the ham begins to melt, pour over the canned fig juice. I skipped this step since I let the ham cook in liquid]

[5. Baste at 15 minute intervals. If he juice begins to stick at the bottom of the pan, add a small quantity of orange juice. I skipped this though I did baste once about a half hour before it was done]

6. Serve with figs decorating ham and plate.

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