Battered/Breaded Whole Ham?
I am trying to locate a receipe for my mother. We were discussing baking a ham and she mentioned that when her mom baked a ham, she made a batter that was highly spiced that she put over the entire ham. The batter was only used to hold the spices. When the ham was done, the baked batter was removed from the ham and discarded.
She was lamenting that she had never been able to duplicate the technique. She's 81 years old, so the technique had to have been in use 75 years ago. Does anyone have any idea what kind of batter might have been made up and what kind of spices may have been use?
I appreciate any help you might give me.