Prep 20 mins
Cook 3 hrs
This is sweet and tangy
- 14 lbs bone-in smoked ham, precooked and at room temperature
- 2 cups apple cider
- 1 cup light brown sugar, packed
- 2 teaspoons prepared mustard
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup raisins
- 1⁄4 teaspoon ground nutmeg, to taste
- 1 tablespoon cornstarch (mixed with 1 tablespoon cider)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider.
- Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F.
- In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.
- When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider.
- With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes.
- Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve with glaze.
I got to admit I cheated a little bit. Since it was just the kids and I, I couldn't do a ham. I got a couple of ham steaks, brushed them with cider and put them in the oven while I mixed up the sauce (minus the breadcrumbs). I placed the sauce over the ham and continued to cook it in the oven. I removed the ham. Then added the cornstarch to the sauce and cooked it on the stove top. I then drizzled teh sauce over the ham. The kids don't like raisins, so I only put some rasins on top of mine. Served with Recipe #349775 and they went together well. I can't wait to try this with a full ham. Made for photo tag.