Golden Ham with Gelée and Mustard Coverage ("Tender Ham")

Make cuts on the ham, taking care not to cut through the fat and only into the meat

Make the cuts in such a way that a design forms

If desired, spear cloves onto the designs

Mix 1 jar of Damasco gelée with mustard (use double the ingredients if the ham is large)

Spread over the entire surface of the ham

Bake in the oven and baste with white wine while it cooks

Calculate around 40 minutes per kilo

To serve, cut into slices and garnish with sauce, strawberries, and nuts.