Prep 1 hr 40 mins
Cook 50 mins
The grape juice gives this ham a delicious flavor and a pleasing reddish hue. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 5 lbs ham
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon allspice
- 2 onions, peeled and chopped
- 1 cup breadcrumbs
- 1 cup brown sugar
- 1 1⁄2 cups grape juice
- Cover ham with water; add cinnamon, cloves, allspice and onions.
- Simmer over low heat, allowing about 20 minutes per pound. (whenever possible, follow directions given by packers as to the best methods for cooking specific hams).
- Drain well, remove the skin and cut the fat in a criss-cross design.
- Preheat oven to 300°F.
- Place ham in a roasting pan; cover with a mixture of bread crumbs and brown sugar.
- Pour grape juice into the pan.
- Bake about 50 minutes (ten minutes per pound), basting occasionally with the grape juice.