Email to Cat      

Christmas: Cider House Ham

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 1 (5- to 6-pound) bone-in country ham
  
• 2-1/2 cups firmly packed brown sugar, divided
  
• 1 gallon apple cider
  
• 1-1/2 cups honey or maple syrup
  






Instructions



1. The ham preparation begins with washing. If you are using a salt-cured dry 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 4 hours). Pour off the water and cut off any mold or hard rind that may have formed. Pat the ham dry.
   
   
2. Preheat the oven to 325°F. Rub the outside of the ham with 3/4 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.
   
   
3. Sprinkle the exposed ham with 3/4 cup of the brown sugar, cover, and bake for 1 hour. (Bone-in hams should bake in a traditional oven for 20 to 25 minutes per pound, with an inner temperature of 140° to 160°F when done). At the end of 1 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 hour more (the cooking time is based on a 6-pound ham).
   
   Makes 10 to 12 servings.
   
   






Final Comments


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