About.com states “Domestication of pigs for food dates back to 4900 B.C. in China and by 1500 B.C., Europe had followed suit. Although Christopher Columbus had eight pigs on board when he left Spain for the new world, it is explorer Hernando de Soto whose 13 pigs became the breeding stock for America’s pork industry. By the 17th century, most American farmers raised pigs. The shelf-life of salt pork and bacon made both staple in most kitchens.”

“ . . . Hams have been produced in America since the settling of Jamestown in the early 1600s. . . . These wild pigs were the principal food for new settlers, as well as the Indians, because they were available all the year and more easily caught than wild game and fish. Since the Native Indians had been curing venison by smoking long before the settlers arrived in Jamestown, they taught them to cure meat with salt . . .”

Today a lovely, traditional ham dinner conjures up visions of holidays, special occasions, and entertaining large parties. While this image has merit, ham is a versatile dish. It can be served on a regular basis. Ham has a value as a convenient meal. It is effortless to prepare (as long as you work with a cured ham) and provides ample leftovers for additional timely meals.

This ham recipe is easily prepared in an oven or a crock-pot.

Citrus Glazed Ham

4 -6 pound boneless, fully cooked ham

1 12 oz. can root beer or 7-Up

1/2 cup honey

3 tbsp. Dijon mustard

1 teaspoon ground cloves (you can substitute whole cloves, piercing the top of the ham with these in a diamond pattern)

1 teaspoon ground cinnamon

Citrus Glaze

1 cup orange juice

1 tbsp. cornstarch

1/4 cup honey

2 tbsp. balsamic vinegar

1/2 teaspoon ground cloves

1/4 teaspoon ground cinnamon

A few drops of red pepper sauce (to taste)

3-4 tbsp. of ham drippings

Combine the cornstarch with the orange juice and whisk until the cornstarch is dissolved. Add the additional ingredients. Simmer and stir until the mixture is thick and bubbly.

Place the ham in a large roasting pan or a crock-pot. Mix the soda with the honey, spices and mustard. Pour the mixture over the ham. If you are utilizing a crock-pot, cover the ham and cook 3-4 hours on high or about 6 hours on low. Watch the level of the liquid and add small amounts of water if needed. If you are baking the ham in an oven, tightly cover it with foil and bake at 325 degrees for about 2 hours. Do not over-bake the ham as you do not want to risk compromising the succulent, savory flavors.

Let the ham sit for about 15 minutes after you remove it from the oven or crock-pot. Prepare the glaze while the ham is resting.

Ladle the warm, flavorful sauce over the ham as you serve it. You will enjoy the distinctive, zesty quality of this combination.