| 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 |
tb |
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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