| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
16 |
Servings |
INGREDIENTS
| 1 |
|
Country ham (12-15 lb) scrubbed, soaked 1 to 2 days, changing water after 4 hours, then daily |
| 10 |
sl |
Ginger (size of a quarter) |
| 1 |
ts |
Peppercorns |
| 1/2 |
ga |
Apple cider |
| 1 |
ga |
Water |
| 1 |
c |
Chunky applesauce |
| 3 |
tb |
Dijon mustard |
| 1 |
tb |
Prepared horseradish |
| 1 |
c |
Dark brown sugar |
| 1 |
c |
Bread crumbs |
INSTRUCTIONS
PREHEAT OVEN TO 450F. 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
or until internal temperature registers 160F. 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,
and if it's very salty, it may safely be immersed in more apple cider and
water to draw out more salt. Taste again and proceed. You may refrigerate
until ready to glaze. Increase oven temperature to 400F. Mix the
applesauce, mustard, horseradish, and 1/2 cup of the brown sugar. Spread
over ham. Bake 20 minutes or until ham is heated through and sauce is
bubbly. Remove from oven and turn on broiler. Mix together remaining 1/2
cup brown sugar and bread crumbs and spread on ham. Broil 5 minutes or
until crisp.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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