Vermont Country Baked Ham from Governor Howard Dean, M.D.
photo by Blues
- Ready In:
- 5hrs 30mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 1 (8 lb) ham
- 3 quarts sweet apple cider
- 2 cups raisins
- 2 cups vermont maple sugar (or brown sugar if your not a Vermont native)
- 2 teaspoons dry mustard
- 1 teaspoon powdered clove
- 1⁄2 cup water
directions
- Simmer ham in cider for 2 hours.
- Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
- Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
- Baste frequently.
- Make thickened gravy of cider raisin drippings.
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Reviews
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I did something similar to Laurie Ann D (2 below me). I didn't boil it for fear it might taste like boiled ham! I baked it with the apple cider and raisins and the brown sugar mixture. I had no problems with the brown sugar mixture because I mixed the dry ingredients together then slowly added the water until it was a thick paste. And I threw a couple whole cloves in with the apple cider because I really like the taste of cloves! It was yummy and moist but didn't taste boiled! PS- It took about 3 hours to heat to 140 w/o boiling it first.
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I committed to making a ham for Christmas Eve dinner prior to actually finding a recipe. As I searched, I found this recipe to be the most interesting and I took on the challenge knowing I had a picky crowd to please. Well, it turned out amazing and everyone loved it. My girlfriend even refused to send people home with leftovers it was so good...<br/><br/>I did follow the recipe fairly closely, however I did strain out the fat from the cider after smimmering for 2 hours and prior to putting it back in the pan and adding the raisins. I also made two batches of the brown sugar, clove, dry mustard paste and basted the ham about <br/>every 20 mins. <br/><br/>The ham literally fell apart, was tender and juicy, and easy to cut and serve. I highly recommend this recipe and I know this will be part of my Holiday Menu going forward.
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AWESOME! I used regular brown sugar and skipped the 2-hour simmer. I just poured the apple cider in the roasting pan! When I combined the brown sugar & spices, I didn't really end up with a "paste," but more of a liquid. So I added about another cup of sugar and some additional mustard and cloves until it was more "pasty". My ham was done in 3 hours and 15 minutes. Ham should be cooked to a temp of 160 degrees(3 hrs. to get to 155 degrees, plus 5 more degrees after resting for 15 minutes). This was a simple recipe, but yummy enough to serve at any holiday meal!
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Tweaks
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I made this for a large gathering at Christmas and our families loved this ham. I had a 20 lb bone in ham and I used apple juice instead of cider and brown sugar instead of maple. I covered with the "paste" after the 2 hours, I did not drain and skin however. The ham was absolutely delicious. Thank you for posting