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I usually prepare and serve this ham on Christmas. The toasted cumin and
fennel rub imparts a tantalizing aroma to the finished product. Choose
Virginia Brand or Smithfield hams for the best results.
In a big stock pot, mix pineapple juice and 7-Up. Put the unwrapped ham shank in the pineapple mixture, cover and refrigerate overnight. When ready, bring ham and marinade mixture to boil then simmer over low heat for 30 minutes. While ham is simmering, toast fennel and cumin until golden brown. Grind mixture using a mortar and pestle then mix well with dark brown sugar, set aside.
Pre-heat oven to 375 degrees. When ham is cool enough to be handled, put it on a platter and insert cloves one inch apart in a diamond pattern on the surface of the ham. Pat the spice and brown sugar mixture over the ham. Put the seasoned ham on a broiler pan and wrap well with heavy duty aluminum foil. Bake in oven for one hour. Serve warm or cold.
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