Smithfield Ham

Directions

1. 1
   Score the ham about 1/2-inch deep with a sharp knife, making diamond patterns along the surface; set aside.
2. 2
   Make the rub: Combine the brown sugar, salt, cinnamon, dry mustard, pepper, and cloves in a bowl.
3. 3
   Rub the ham all over with the Dijon mustard, making sure to get into the scored cuts.
4. 4
   Generously coat the ham with the rub, making sure some gets into the scored cuts and using up all the rub.
5. 5
   Line a roasting pan with heavy-duty aluminum foil, leaving plenty of extra foil to seal up the ham with a second top layer of foil.
6. 6
   Put the ham on the bottom layer of foil.
7. 7
   Now put a layer of foil on top of the ham.
8. 8
   Begin sealing the top to the bottom by crimping the two layers of foil together.
9. 9
   Before you finally close up the seal, pour in 5 cups of water.
10. 10
    Seal completely.
11. 11
    Place the ham into a cold oven.
12. 12
    Heat the oven to 500F.
13. 13
    Once the oven temperature reaches 500F, bake the ham for 15 minutes.
14. 14
    Turn off the oven and leave the ham inside for 3 hours.
15. 15
    Do not open the oven door or you will let out the heat.
16. 16
    Turn on the oven again and heat to 500F.
17. 17
    When the oven reaches 500F, bake the ham for 10 minutes.
18. 18
    Turn off the oven and let the ham remain in the oven for 8 hours or overnight.
19. 19
    Again, do not open the oven door or you will let out the heat.
20. 20
    Remove the ham from the oven.
21. 21
    Slice the ham very thin, like prosciutto, using a very sharp knife and cutting against the grain.
22. 22
    Melt 1 tablespoon unsalted butter in a small pan over medium heat.
23. 23
    Stir in 2 ounces thinly sliced ham, and cook for several minutes, or until crisp.
24. 24
    Transfer the ham to a plate.
25. 25
    Stir 1/2 cup brewed strong coffee into the pan and cook, uncovered, for 10 minutes, or until the gravy is reduced by half.
26. 26
    Return the ham to the gravy and simmer until very hot.
27. 27
    Season with freshly ground black pepper.
28. 28
    This will yield one serving.