Recipe by Kittencal@recipezazz
This is an outstanding ham recipe and has become a family favorite! The ham can even be fully cooked, covered and refrigerated up to 2 days ahead of time, and you can prepare the glaze a day ahead also. Remember save the bone from the ham and freeze for pea soup! Purchase a butt-portion ham (water-added) that is wrapped in heavy plastic for this, the butt is the best! Cooking time is for the last stage of cooking the ham, prep time includes the first cooking of the ham and making the sauce.
Top Review by Peppermint Wind
We made this for our Easter Ham today. We didn't have dried apples, so I used the same amount of fresh apples and chopped them up really small. We all loved it. I will definitely make it again - maybe for pork chops, too. Thank you!
- 1 (6 lb) bone-in ham (use a butt portion)
- 3 cups apple cider (use apple cider not 3 cups apple cider vinegar!)
- 2 cups dried apples, chunks (about 5 ounces)
- 3⁄4 cup brown sugar
- 6 tablespoons cider vinegar
- 3 tablespoons Dijon mustard
Directions See How It's Made
- Set oven to 325 degrees.
- Place the ham in a roasting pan and bake until a thermometer reads 150F (about 15 minutes per pound).
- Cool the ham completely (you can cover and refrigerate the cooked ham up to 2 days ahead).
- In a saucepan bring the apple cider and dried apples to a boil over medium heat.
- Boil until the liquid is reduced to about 1-1/2 cups (this should take about 8-10 minutes).
- In a small bowl, whisk together the brown sugar, cider vinegar and mustard until well blended.
- Add to the cider mixture; simmer sauce until reduced to about 2-1/4 cups, stirring occasionally (this shoud take about 5-6 minutes) the sauce can be prepared a day in advance and refrigerated.
- Set oven to 375 degrees.
- Cut 1/2-inch slices from the bone, and place into a glass baking dish.
- Spoon the sauce over the slices.
- Bake in the oven until heated through and the sauce bubbles (about 25-30 minutes).
- Transfer to a platter to serve.