Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
Mustard, maple-flavored syrup and cloves team up to make a flavorful basting sauce for a baked ham. In addition, it serves as the perfect base for a tangy pear-currant chutney to serve alongside the ham.