Thursday, December 13, 2018

Apple Cider Ham

Bone in shank ham, baked in apple cider and basted with a brown sugar, mustard and pepper jelly glaze.
Baked Ham, basted with an apple cider, honey, brown sugar, pepper jelly and mustard glaze.

Apple Cider Ham

The Cajun loves baked ham, and I mean he loves it, so much so, that I don't wait for a holiday to cook them - I cook them all year-round! It's pretty good stuff, gotta admit, and it's good hot from the oven, at room temperature, or even cold, right out of the fridge.

There's so many things you can do with ham too, from sandwich fillings to beans to casseroles, that it makes sense to buy a big one for planned leftovers. I also prefer a bone-in ham, just to have the bone, but take into consideration the fact that it can often take up a substantial percentage of the weight of the ham. All the more reason to buy a larger one. I mean you just can't beat the flavor of a pot of ham bone beans!

My number one favorite baked ham has always been, and remains, the Coca-Cola brown sugar and mustard ham, that's pretty much the standard of the southern ham recipes, right next to pineapple, another favorite I love. I use the combination of brown sugar and mustard in most of the baked ham recipes that I make and this one is no exception.

One of my favorite roast turkey recipes uses apple cider, and cider goes just as well with ham, so I think you'll enjoy this one too. Remember once you slice the meat off the bone along the natural seams of the ham, to then dredge the slices in the liquid for maximum flavor, before transferring to a serving platter. Yum yum y'all!


I chose to use a little Creole seasoning, rather than my usual Cajun version. While Cajun seasoning usually contains only salt and black and red peppers, and sometimes a little garlic, Creole typically has additional spices. I'm using Zatarain's, which contains the addition of onion, chili powder, paprika and other spices.


I'm also using Mrs. G's pepper jelly, what has become a favorite hand-crafted pepper jelly that is the perfect blend of sweet and heat. The Mango Ginger Habanero is probably right at the top of the heat level of all that they make, but it's not excessively hot, especially when used as a ham glaze. You can find them online at Amazon. If you prefer a milder jelly, you can substitute something like an apple jelly or orange marmalade.

Here's how to make my apple cider ham. I didn't trim any fat off of my ham though I often do. I just cut slits into it so as I basted it, that glaze goodness would get up in there!


I'm sorry, but ain't that purtay!!


Remember as you slice the ham, dredge it in those pan juices!


For more of my favorite baked ham recipes, check out the collection on my Pinterest page!



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Yum

Recipe: Apple Cider Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours 30 min
Total time: 2 hours 40 min
Yield: About 12+ servings


Ingredients
  • 9 to 10 pound fully cooked, smoked bone-in half ham
  • Whole cloves, optional
  • 1-3/4 cups apple cider or apple juice, divided
  • 2/3 cup light brown sugar
  • 1/3 cup pepper jelly
  • 1/4 cup honey
  • 3 tablespoons yellow mustard
  • 1/2 teaspoon Creole/Cajun seasoning, or to taste, optional
Instructions

Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Trim ham of excess fat, if desired and score fat on the ham, about 1-inch apart, creating a diamond pattern. Stud with whole cloves if desired. Place the ham cut side down into the aluminum foil tub. Pour 1 cup of the apple cider in the bottom of the foil tub, cover ham loosely with another sheet of aluminum foil and bake 30 minutes.

Meanwhile, combine brown sugar, pepper jelly, honey, mustard and Creole/Cajun seasoning to form a thick paste. Remove ham from oven and uncover. Pour brown sugar mixture over ham using a spatula to spread all over. Add remaining apple cider to the bottom of the pan, cover ham loosely with foil, return to oven, and cook for about 1-1/2 to 2 hours longer, depending on size of ham, basting with pan juices about every 20 minutes.

Remove foil for last 20 minutes and return to oven. Let rest 15 minutes before carving, dredging slices in the drippings before plating.

Cook's Notes: Depending on the weight of your ham, time it at 325 degrees F for about 12 to 15 minutes per pound, total time in the oven. May also substitute ginger ale, Sprite or 7up. If a garnish is desired, add pineapple rings and cherries to ham the last 20 minutes and baste with pan dripping.

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Posted by on December 13, 2018

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4 comments:

  1. Mary I'm using your recipe for our ham on Christmas. I'm using mulled cider is the only minor difference. I made 2 gallons just to be sure there is some left for this recipe. ha ha

    ReplyDelete
    Replies
    1. I hope you enjoy it Patrick & Merry Christmas! It's almost here!!

      Delete
  2. Mrs. Foreman, you are brilliant. I came here looking for the cheesy hash brown casserole and find a new ham recipe, just in time for Christmas. Apples and pork were made for each other. I will have to tone down the pepper jelly just a bit. The wife thinks of black pepper as "spicy" and I have to add some pineapple rings. It wouldn't be Christmas without a bit of pineapple. Looks really good, I'll let you know. Merry Christmas!

    ReplyDelete

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