• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 14 lbs 6356g / 224oz Bone-in ready-to-eat smoked ham - at room temperature

  2. 2 cups 474ml Cider

  3. 1 cup 160g / 5.6oz Light brown sugar - (packed)

  4. 2 teaspoons 10ml Prepared mustard

  5. 1 1/2 cups 219g / 7.7oz Fresh bread crumbs

  6. 1 Ground cloves

  7. 1/2 cup 80g / 2.8oz Raisins

  8. Freshly-grated nutmeg - to taste

  9. 1 tablespoon 15ml Cornstarch - mixed with

  10. 1 tablespoon 15ml Cider

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider. Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees.

  3. In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.

  4. When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately-high heat and deglaze with the remaining cider. With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes. Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve.

  5. This recipe yields 6 to 8 servings.


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