Steps: |
| -Preheat the oven to 275 degrees. |
| -Place the ham in a dutch oven or large roasting pan. Avoid aluminum pans, because they are too thin and will burn the ham. |
| -Pour the apple cider and water over the ham and into the pan. |
| -Cover with parchment and then foil. |
| -Bake for 4-6 hours or until the meat is fork tender. |
| -Remove the ham from the pan to a cutting board; remove the bone. Save the bone for soups, stock or beans. Turn the oven up to 375 degrees. |
| -Score the ham a 1/4-inch deep every inch. Score again the opposite direction making diamond shapes. |
| -Pour the drippings out of the pan into a transparent measuring cup. Let the liquid settle and skim the fat off of the top. |
| -Combine the drippings with the sugar, honey and mustard in a small saucepan. |
| -Reduce to a glaze and brush or spoon all over the ham back in the roasting pan. |
| -Bake the ham for an additional 30-40 minutes with the glaze. Baste the ham every 10 minutes. |
| -The ham should reach and internal temperature of 150 degrees. |
| -Remove from the oven and let it rest for 20 minutes before slicing. |
| -Serve with the glaze from the pan. |
Pairs With: |
| Cabbage and Potato Gratin |
| Oven-Roasted Asparagus with Dijon Lemon Sauce |
| Lentils with Pan Roasted Pumpkin and Pears |
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