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Pork- Cider-Soaked Baked Ham With Honey-Rum Glaze

List of Ingredients


1 (8- to 9-pound) smoked picnic shoulder ham
1 gallon apple cider
2 cups dark rum
Whole cloves
1/2 cup pure honey
1/2 cup packed brown sugar





Recipe

1. Remove rind and all but thin layer of fat from ham. Place ham in large
baking dish or bowl. Cover with apple cider and 1 cup rum. Put in refrigerator
overnight.

2. Remove ham from cider mixture. Reserve cider mixture. Make diagonal cuts
through fat on top of ham to form 1 1/2-inch grid. Stud 1 whole clove in middle
of each diamond. Place ham on wire rack fitted into roasting pan. Add marinade
to pan until it reaches rack, but not the ham.

3. Bake at 300 degrees 1 1/2 hours, basting every 20 minutes. Add more
cider to pan as needed. Increase oven temperature to 400 degrees.

4. Combine honey, brown sugar and remaining 1 cup rum in bowl. Whisk
together to thoroughly combine. Spoon all of glaze onto ham, completely
covering surface and grid crevices. Bake 30 minutes longer.

5. Remove from oven. Let stand at least 15 minutes or up to 45 minutes
before carving and serving. Makes 8 servings, with lots of leftovers.
From Long Island Newsday 12/21/00