1 cured bone-in half ham (7 to 10 pounds), preferably shank end
1 gallon of apple cider
1 teaspoon of ground cinnamon
1/4 teaspoon of whole cloves
2 tablespoons of Dijon mustard
1 cup (packed) of brown sugar
1 teaspoon of black pepper
The Main Courses Chef presents ...
Cider Baked Ham
at The Fatted Café
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An idea from Cook's Country TV
Try this with
Delmonico Potatoes
Adjust the oven rack to the lowest position and preheat the oven to 300 degrees. In a
large stock pot or clean bucket, mix all above ingredients (except ham) with the cider.

Meanwhile, cut the skin from exterior of the ham and trim the fat to 1/4-inch
thickness. Score the remaining ham at 1-inch intervals in a crossed pattern. Transfer
ham to the liquid-filled container (liquid should nearly cover ham) and refrigerate for
4 to 24 hours.

Transfer the ham and a little cider mixture to a roaster. Bake the ham until heated
through, about 2 hours. Meanwhile, bring a cup of the cider mixture to a boil in a
saucepan. Reduce heat to medium-low and simmer, stirring often, until mixture is
very thick and reduced to 1/3 cup, about 1 hour.

Combine 1/2-cup of brown sugar and a teaspoon of pepper in bowl. Remove ham
from oven and let rest for 5 minutes. Increase oven temperature to 400 degrees.
Brush the ham with the cooked-down cider mixture. Using hands, carefully press the
sugar mixture onto exterior of ham. Return to oven and bake until dark brown and
caramelized, about 20 minutes. Allow the ham to rest a few minutes before carving.
A good use for an
inexpensive shank portion