| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Meats, Main dish |
30 |
Servings |
INGREDIENTS
| 12 |
lb |
UNCOOKED COUNTRY HAM |
| 64 |
oz |
BOTTLE, APPLE JUICE |
| 2 |
ts |
GROUND CLOVES |
| 2/3 |
c |
PACKED BROWN SUGAR |
| 2 1/2 |
tb |
DRY SHERRY * |
INSTRUCTIONS
* RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
-------------------------------------------------------------------- ~--
PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER AND SOAK 24 HOURS. POUR
OFF WATER. SCRUB HAM IN WARM WATER, WITH A STIFF BRUSH, THEN RINSE WELL.
PLACE HAM IN A LARGE COOKING PAN AND ADD APPLE JUICE. ADD ENOUGH HOT WATER
TO COVER HAM. BRING TO A BOIL; COVER AND REDUCE HEAT. SIMMER 2 HOURS OR
UNTIL MEAT THERMOMETER READS 142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE
OR FAT. LET HAM COOL IN DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT
LEAST 8 HOURS. TRIM SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A
SHALLOW BAKING PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR
AND SHERRY; BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR
UNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY
TO SERVE.
Posted to MM-Recipes Digest V4 #330 by scotlyn@juno.com (Daniel S Johnson)
on Dec 20, 1997
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