Country ham with brown sugar coating
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | UNCOOKED COUNTRY HAM |
| 64 | ounces | BOTTLE, APPLE JUICE |
| 2 | teaspoons | GROUND CLOVES |
| ⅔ | cup | PACKED BROWN SUGAR |
| 2½ | tablespoon | DRY SHERRY * |
Directions
* RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
------------------------------------------------------------------------ PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER AND SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER, WITH A STIFF BRUSH, THEN RINSE WELL.
PLACE HAM IN A LARGE COOKING PAN AND ADD APPLE JUICE. ADD ENOUGH HOT WATER TO COVER HAM. BRING TO A BOIL; COVER AND REDUCE HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS 142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET HAM COOL IN DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT LEAST 8 HOURS. TRIM SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A SHALLOW BAKING PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY; BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR UNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY TO SERVE.