Cider Baked Ham Recipes

CIDER-BAKED COUNTRY HAM

Steps:

• Place ham in a Dutch oven or large kettle. Add cider, peppercorns and bay leaf. Add enough water just to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour., Drain, reserving 3 cups cooking liquid; discard peppercorns and bay leaf. Remove skin from ham if desired; score the surface with shallow cuts, making diamond shapes. Insert whole cloves in the center of each diamond. Combine applesauce, horseradish and mustard; rub over ham., Place ham on a rack in shallow roasting pan; pour reserved liquid into pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 140°. Remove from the oven; cover with foil and let stand for 10-15 minutes before slicing.

CIDER-BAKED HAM WITH BROWN SUGAR & HONEY GLAZE

Steps:

• Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan.
• Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham.
• Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours.
• Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish.
• Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham.
• Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees.
• Remove ham from oven. Let stand 20 minutes before slicing.

CIDER-GLAZED HAM

Steps:

• Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

CIDER-GLAZED HONEY BAKED HAM

Steps:

• Heat oven to 350*F.
• place ham in a 13x9 baking pan.
• pour apple cider over ham.
• in medium bowl stir together remaining ingredients (except apples).
• spoon sauce over entire ham.
• bake, basting every 15 minutes with pan juices for 60 to 70 minutes or until heated through.
• serve carved ham with pan juices, garnish with apple slices.

CIDER-BAKED HAM

Steps:

• Cider-Baked Ham
• From Cook's Country
• December/January 2008
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• Cider-Baked Ham
• 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.
• Watch the Video From our TV Show Watch This Recipe
• 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?
• Season 3: Ultimate Ham Dinner
• 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
• cinnamon stick, broken into rough pieces
• 4 teaspoon whole cloves
• cups apple cider
• cups ice cubes
• cured bone-in half ham (7 to 10 pounds), preferably shank ends
• tablespoons Dijon mustard
• cup packed dark brown sugar
• teaspoon pepper
• Instructions
• Toast cinnamon and cloves in large saucepan over medium heat until fragrant, about 3 minutes. Add 4 cups cider and bring to boil. Pour spiced cider into large stockpot or clean bucket, add 4 more cups cider and ice, and stir until melted.
• Meanwhile, remove skin from exterior of ham and trim fat to 1/4-inch thickness. Score remaining fat at 1-inch intervals in crosshatch pattern. Transfer ham to container with chilled cider mixture (liquid should nearly cover ham) and refrigerate for at least 4 hours or up to 12 hours.
• Discard cider mixture and transfer ham to large oven bag. Add 1 cup fresh cider to bag, tie securely, and cut 4 slits in top of bag. Transfer to large roasting pan and let stand at room temperature for 1 1/2 hours.
• Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temperature registers 100 degrees, 1 1/2 to 2 1/2 hours. Meanwhile, bring remaining cider and mustard to boil in saucepan. Reduce heat to medium-low and simmer, stirring often, until mixture is very thick and reduced to 1/3 cup, about 1 hour.
• Combine sugar and pepper in bowl. Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 400 degrees. Roll back oven bag and brush ham with reduced cider mixture. Using hands, carefully press sugar mixture onto exterior of ham. Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to cutting board, loosely tent with foil, and let rest 15 minutes. Carve and serve.