Favourite Paska baked along with Lovella's online tutorial.
Marie (my sister) makes this and has it marked as one of her “family favourites”. She uses a dry mix to rub on the roast (Marie trims the skin but leaves the fat layer on and uses this rub for a 5 lb. roast):
1 Tbsp. Flour, 2 tsp. salt, pepper, ½ tsp. dry mustard, ¼ Cup Brown Sugar, ½ tsp. thyme, Paprika and Garlic Powder.
At this stage you can score the fat into diamond shapes and stud with whole cloves.
Put it in the roast pan, fat side up, add a sliced onion, pineapple rings (optional), apple juice or ginger-ale. When using the juice she roasts it with a cover on for a really tender result. Sometimes she roasts it without the juice and without a cover, starting the roast at 400F for about 15 minutes and then reducing heat to 325F for 4 hours. You need approx. ½ - ¾ lbs. per person for a bone in ham or ¼ - ½ lbs. per person for a boneless roast. Internal temp. should be 160F when ready for serving.