1 half ham (5 - 6 lb.), fully cooked
2 qt. apple cider or juice
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cinnamon
Cloves
Soak ham overnight in cider in large pan in
refrigerator, skin side down. Remove ham
from pan and drain cider into medium sauce
pan. Place ham on rack in roasting pan and
bake at 350 degrees for about 2 hours (20
minutes per pound). Baste occasionally with
cider. Remove ham from oven and strip off
skin, if necessary. Score ham. Mix brown
sugar, mustard and cinnamon and spread
over ham. Stud ham with cloves. Return to
oven and continue to bake 30 minutes at 350
degrees, basting occasionally with cider. Let
set 20 minutes before carving. Serve with
Raisin Sauce.
RAISIN SAUCE:
2 c. cider, from ham
1/2 c. currants
1/4 tsp. cloves
1 tsp. cornstarch mixed with 1 tbsp. cider
Simmer cider, currants and cloves in small sauce
pan about 10 minutes. Stir in cornstarch mixture
and simmer, stirring until sauce thickens slightly,
about 3 to 5 minutes.
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