Country Ham
Yield
25 servingsPrep
20 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pound |
ham
|
|
| 10 | slices |
ginger
|
|
| 1 | teaspoon |
peppercorns
|
|
| ½ | gallon |
apple cider
|
*
|
| 1 | gallon |
water
|
*
|
| 1 | cup |
applesauce
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
horseradish
|
|
| 1 | cup |
brown sugar, dark
|
*
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
ham
|
|
| 1E+1 | slices |
ginger
|
|
| 5 | ml |
peppercorns
|
|
| 1.9 | l |
apple cider
|
*
|
| 3.8 | l |
water
|
*
|
| 237 | ml |
applesauce
|
|
| 45 | ml |
dijon mustard
|
|
| 15 | ml |
horseradish
|
|
| 237 | ml |
brown sugar, dark
|
*
|
| 237 | ml |
bread crumbs
|
|
Directions
PREHEAT OVEN TO 450℉ (230℃).
Place ham in a large pan, fat-side up.
Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham.
Save remaining cider-water to add to pan as liquid evaporates.
Cover and place in oven.
Cook about 20 minutes per pound.
Remove from oven halfway through cooking and turn ham over.
Replace and continue cooking.
Remove ham to broiler rack and let sit 10 minutes to cool.
Remove skin and fat.
Taste again and proceed.
You may refrigerate until ready to glaze.
Spread over ham. Bake 20 minutes or until ham is heated through and sauce is bubbly.
Remove from oven and turn on broiler.
