| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1995 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bone-in water-added ham; butt portion (5-to |
|
|
; 6-pound) |
| 3 |
c |
Apple cider |
| 1 1/2 |
c |
Packed dried apple chunks; (about 4 1/2 ounces) |
| 3/4 |
c |
Golden brown sugar |
| 6 |
tb |
Cider vinegar |
| 3 |
tb |
Dijon Mustard |
INSTRUCTIONS
Preheat oven to 325F. Place ham in roasting pan and bake until
thermometer inserted into thickest part of ham registers 150F., about
15 minutes per pound. Cool ham completely. (Can be prepared 3 days
ahead. Cover and chill.)
Bring cider and apples to boil in heavy medium saucepan over
medium-high heat. Boil until liquid is reduced to scant 1 1/2 cups,
about 8 minutes. Whisk sugar, vinegar and mustard in small bowl until
blended. Add to cider mixture. Simmer sauce until reduced to 2 1/4
cups, stirring occasionally, about 6 minutes. (Can be made 1 day
ahead. Cover and chill.)
Preheat oven to 375F. Cut eight 1/2-inch-thick ham slices from bone.
Overlap ham slices in glass baking dish. Spoon sauce over. Bake until
ham is heated through and sauce bubbles, about 25 minutes. Transfer
to platter and serve.
Serves 8.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 396 Calories (kcal); 3g Total Fat; (6% calories from
fat); 3g Protein; 95g Carbohydrate; 0mg Cholesterol; 587mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fruit;
0 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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