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Cider House Ham

Source of Recipe

From "My Southern Food" by Devon O'Day


Recipe Introduction

"Do not discard the ham bone when you slice this. This will yield the perfect ham hock for your black-eyed peas."

List of Ingredients

â—¦ 1 (5- to 6-pound) bone-in country ham
â—¦ 2½ cups firmly packed brown sugar, divided
â—¦ 1 gallon apple cider
â—¦ 1½ cups honey or maple syrup


Recipe

The ham preparation begins with washing. If you are using a salt-cured ham, to rehydrate the ham, place the ham in a bowl with water to cover and soak in the refrigerator overnight (or for at least four hours). Pour off the water and cut off any mold or hard rind that may have formed. Pat the ham dry.

Preheat the oven to 325° F.
Rub the outside of the ham with ¾ cup of the brown sugar and place in a large oven roaster pan with a lid. Pour in enough apple cider to cover two-thirds of the ham with ¾ cup of the brown sugar, cover, and bake for one hour (bone-in hams should bake in a traditional oven for 20 to 25 minutes per pound, with an inner temperature of 140 to 165 degrees when done).

At the end of one hour, pour off the cider. Add the remaining cider, cover with the remaining 1 cup brown sugar, and drizzle with the honey or syrup. Bake for 1 more hour (the cooking time is based on a 6-pound ham).


Makes 10 to 12 servings



"Growing up in the South, there was always something cooking. I can't remember home and not think of the delicious smell of something baking, broiling, roasting, simmering - or, of course - frying, in the kitchen."