A tribute to Dave's Dad. Harry brought this recipe home from the fire station. Firemen take turns cooking when on duty, and they must be good cooks!
Trim excess fat if any. Score with knife in one direction with cuts about an inch apart. Now score in the other direction. Press a whole clove in each place where the cuts cross. Place ham on a roasting pan. Pour 1/2 cup Rhine Wine over the ham, cover and bake slowly (about 300 degrees). Every half hour pour another half cup of wine over the ham. Harry always said, 1/2 cup on the ham, 1/2 cup down the cook. When the cook is done, the ham is done.
Serve sliced, with potato salad.
Chris' Potato Salad
Dave's Mom didn't care much for cooking, but I learned from her how to make a good potato salad.
Wash potatoes and place in a pan. Place the eggs on the potatoes. Cover with water. Make sure the eggs are completely covered. Bring to a boil and reduce heat to a simmer (but not too slow). Start timing when it boils. It should boil for 15 minutes. Check the potatoes by piercing with a meat fork. They should pierce easily but not be cracking or falling apart.
Remove the eggs to a bowl of cool water. Drain the potatoes in a colander. Let stand until cool enough to handle.
Peel the potatoes and cut into cubes. Peel the eggs and dice. Chop celery and onion. Season, add Miracle Whip and tiny bit of mustard.