Cider-Baked Ham

From Cook's Country | December/January 2008

Why this recipe works:

A big, smoky ham glazed with sweet apple cider and studded with cloves certainly sounds great, but we found many cider-baked ham recipes lacking in apple flavor. And most recipes call for frequent basting, which is a lot of work for a ham that doesn’t taste much like cider. We wanted to… read more

A big, smoky ham glazed with sweet apple cider and studded with cloves certainly sounds great, but we found many cider-baked ham recipes lacking in apple flavor. And most recipes call for frequent basting, which is a lot of work for a ham that doesn’t taste much like cider. We wanted to develop a relatively hands-off technique for a Cider-Baked Ham recipe that was infused with lots of flavor. Marinating the ham in apple cider for four hours helped keep it moist and added significant apple flavor. Reduced apple cider was sticky enough to cling to our ham in just one application, so we didn’t need to continually baste the ham. The cider also provided superior apple flavor to our Cider-Baked Ham. We also found that a little mustard added to the glaze provided a spicy contrast to the sweet cider.

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Serves 16 to 20

We prefer a bone-in, uncut, cured ham for this recipe, because the exterior layer of fat can be scored and helps create a nice crust. A spiral-sliced ham can be used instead, but there won't be much exterior fat, so skip the trimming and scoring in step 2. This recipe requires nearly a gallon of cider and a large oven bag. In step 4, be sure to stir the reduced cider mixture frequently to prevent scorching.

Ingredients

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