"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 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...."
INGREDIENTS
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Cider-Baked Ham
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From Cook's Country
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December/January 2008
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Cider-Baked Ham
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Why this recipe works:
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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
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Watch the Video From our TV Show Watch This Recipe
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A smoky ham glazed with sweet apple cider and studded with cloves certainly sounds great, but many recipes lack apple flavor. Could we develop a simple technique that would infuse the ham with flavor more successfully?
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Season 3: Ultimate Ham Dinner
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Serves 16 to 20
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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 s
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Ingredients
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1 cinnamon stick, broken into rough pieces
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1/4 teaspoon whole cloves
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13 cups apple cider
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8 cups ice cubes
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1 cured bone-in half ham (7 to 10 pounds), preferably shank ends
