Ham baked in cider
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Ham; Dinner Bell Boneless Fully Cooked |
| ½ | cup | Sliced onion |
| 1 | Bay Leaf; crumbled | |
| 4 | cups | Apple cider |
| ½ | cup | Light-brown sugar; packed |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Sliced onion |
| Whole cloves | ||
| Apple-Cider Sauce; see recipe | ||
Directions
l. Preheat oven to 325°F.
2. Wipe ham with damp paper towels. Place in shallow roasting pan without rack. Arrange ½ cup onion slices on ham; sprinkle with bay leaf.
3. Insert meat thermometer in center of thickest part of ham, away from bone. Pour 2 cups cider into pan. Cover pan tightly with foil.
4. Bake ham 2-½ to 3 hours, or until meat thermometer registers 130°F.
Remove ham from oven; drain liquid.
5. Meanwhile, in medium saucepan, combine remaining 2 cups cider, the brown sugar, lemon juice, and onion; bring to boiling, boil, uncovered, 5 minutes; strain.
6. Return ham to roasting pan. With sharp knife, make diagonal cuts in fat (be careful not to cut into meat), ¼ inch deep and 1 inch apart. Stud the center of each diamond shape with a whole clove.
7. Pour cider mixture over ham. Bake, uncovered and basting every 15 minutes, until meat thermometer reads 140°F - about 40 minutes.
8. Remove ham to serving platter. Let stand 20 minutes before carving.
9. Serve with Apple-Cider Sauce.
Makes 20 servings.
Recipe by: The New McCall's Cookbook P-381 Posted to MC-Recipe Digest V1 #871 by "Max H. Mitchell" <mmitch-fay@...> on Oct 27, 1997