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Christmas: Country Ham Baked in Cider

Source of Recipe


From "Camille Glenn's Old-Fashioned Christmas Cookbook"



List of Ingredients



• 1 smoked country ham (12 to 15 pounds)
  
• 1 gallon apple cider
  
• 2 tsp ground cloves
  
• ½ cup light brown sugar
  
• 1 tsp dry mustard
  
• Watercress sprigs, for garnish
  






Instructions



1. Have the butcher cut off the ham hock if desired. Scrub the ham thoroughly with a stiff brush.
   
   
2. Place the ham in a large, deep pan such as a roasting pan and cover it completely with cold water. Let it soak for at least 12 hours or as long as 24.
   
   
3. When the ham has finished soaking, preheat the oven to 325° F.
   
   
4. Remove the ham from the roasting pan and discard the water in which the ham has been soaking. Place the ham, fat side up, back in the roasting pan. Cover it completely with a mixture that is equal amounts apple cider and water. Place the pan on the lowest rack in the preheated oven and cook for 2 hours. Do not allow the liquid to exceed a quiet simmer; if it starts to boil, reduce the heat to 300° F (too high a heat will toughen cured meat).
   
   
5. Turn over the ham and cook another 2 hours (20 to 25 minutes per pound total cooking time) or until an instant-read thermometer registers 170° F.
   
   
6. Remove the ham from the oven but leave it in the cider-water overnight (this helps keep the ham moist).
   
   
7. The next day, preheat the oven to 425° F. Discard the cider-water and remove the skin from the ham. Sprinkle the ground cloves over the fat. Blend the brown sugar with the mustard, adding enough apple cider to make a thick paste. Brush the paste over the top of the ham and bake for 20 to 25 minutes, until the ham has a beautiful golden glaze. Allow it to cool.
   
   To serve, slice the ham very, very thin and arrange it on a large platter. Garnish with watercress.
   
   Serves 15 to 20