| 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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