Ham baked in cider

20 Servings

Ingredients

Quantity Ingredient
10 pounds Ham; Dinner Bell Boneless Fully Cooked
½ cup Sliced onion
1 Bay Leaf; crumbled
4 cups Apple cider
½ cup Light-brown sugar; packed
1 tablespoon Lemon juice
¼ cup Sliced onion
Whole cloves
Apple-Cider Sauce; see recipe

Directions

l. Preheat oven to 325°F.

2. Wipe ham with damp paper towels. Place in shallow roasting pan without rack. Arrange ½ 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 2-½ 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), ¼ 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" <mmitch-fay@...> on Oct 27, 1997

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