| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Apples, Baked, Holiday, Pork, Southern | 20 | Servings | |
INGREDIENTS
| 10 | lb | Ham, Dinner Bell Boneless |
| Fully Cooked | ||
| 1/2 | c | Sliced onion |
| 1 | Bay Leaf, crumbled | |
| 4 | c | Apple cider |
| 1/2 | c | Light-brown sugar, packed |
| 1 | T | Lemon juice |
| 1/4 | c | Sliced onion |
| Whole cloves | ||
| Apple-Cider Sauce, see | ||
| recipe |
INSTRUCTIONS
l. Preheat oven to 325°F. 2. Wipe ham with damp paper towels. Place in shallow roasting pan without rack. Arrange 1/2 cup onion slices on ham; sprinkle with bay leaf. 3. Insert meat thermometer in center of thickest part of ham, away from bone. Pour 2 cups cider into pan. Cover pan tightly with foil. 4. Bake ham 2-1/2 to 3 hours, or until meat thermometer registers 130°F. Remove ham from oven; drain liquid. 5. Meanwhile, in medium saucepan, combine remaining 2 cups cider, the brown sugar, lemon juice, and onion; bring to boiling, boil, uncovered, 5 minutes; strain. 6. Return ham to roasting pan. With sharp knife, make diagonal cuts in fat (be careful not to cut into meat), 1/4 inch deep and 1 inch apart. Stud the center of each diamond shape with a whole clove. 7. Pour cider mixture over ham. Bake, uncovered and basting every 15 minutes, until meat thermometer reads 140°F - about 40 minutes. 8. Remove ham to serving platter. Let stand 20 minutes before carving. 9. Serve with Apple-Cider Sauce. Makes 20 servings. Recipe by: The New McCall's Cookbook P-381 Posted to MC-Recipe Digest V1 #871 by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Oct 27, 1997
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