Cider-Baked Ham

Ingredients

• 1 14-16 pounds ready-to-eat Virginia ham with bone in
• enough to cover surface of ham whole cloves
• ¼ cup apricot preserves
• 3 tbsp Dijon-style mustard
• 1 cup packed light-brown sugar
• 2 cup apple cider
• 1 lb optional dried apricots
• maple syrup, for serving
• mustard, for serving

Method

1. Preheat the oven to 350 degrees F.
2. Carefully cut off the thick rind and most of the excess fat from the top of the ham, being careful not to cut through to the meat. With a sharp knife score a diamond pattern.
3. Set the ham in a shallow roasting pan. Stud the ham with a whole clove at the crossed point of each diamond.
4. Place the apricot preserves in a small saucepan over low heat to melt slightly. Brush the preserves all over the ham, then brush all over with the mustard. Pat the brown sugar all over.
5. Pour the apple cider into the pan and bake the ham for 45 minutes, basting frequently. Add the apricots to the basting liquid and bake another 45 minutes, or until the ham is glazed and brown.
6. When the ham is finished baking, remove the apricots and decorate the top of the ham, securing an apricot in each diamond pattern with a toothpick. Place on a serving platter. Slice thinly and serve with maple syrup and mustard.

Notes

Frequent basting is the key. Serves 20 to 25. Per serving (based on 25): 508 calories, 15g fat, 150mg cholesterol.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom