Ham Baked in Cider
- 10 lb Ham; Dinner Bell Boneless
- -Fully Cooked
- 1/2 c Sliced onion
- 1 Bay Leaf; crumbled
- 4 c Apple cider
- 1/2 c Light-brown sugar; packed
- 1 tb Lemon juice
- 1/4 c Sliced onion
- Whole cloves
- Apple-Cider Sauce; see
- -recipe
l. Preheat oven to 325°F.
2. Wipe ham with damp paper towels. Place in shallow roasting pan without
rack. Arrange 1/2 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 2-1/2 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), 1/4 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"
on Oct 27, 1997
2. Wipe ham with damp paper towels. Place in shallow roasting pan without
rack. Arrange 1/2 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 2-1/2 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), 1/4 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"
