By John Edward Young, Correspondent
Ham Baked in Cider
1 10-lb. ham (not aged)
Cider, enough to cover ham
1 cup brown sugar
2 teaspoons mustard
Cloves
2 cups bread crumbs
For the cider sauce:
2 cups cider used to soak ham
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons cornstarch
1 tablespoon cider
Soak ham overnight or longer, skin side down, in enough cider to cover.
Preheat oven to 320 degrees F.
Remove ham from cider and place on rack in a roasting pan. Bake, allowing 20 minutes per pound. Baste from time to time with the cider.
Remove from oven, and strip off skin. Mix together sugar, mustard, and bread crumbs. Spread over ham and dot with cloves. Return to oven and bake an additional 1/2 hour, basting occasionally with cider.
When ham is done, prepare sauce. Combine cider and raisins in a saucepan. Cook over low heat for about 5 minutes. Stir in spices. Combine cornstarch with 1 tablespoon cider, add to sauce pan, and continue stirring until sauce thickens slightly.
Serve sauce over ham.
Baked Ham Slice
Serves 2 or 3
2-inch thick slice of ham
1/4 teaspoon nutmeg
Pinch of ground clove
1 teaspoon mustard
1/2 cup cider
1/4 cup maple syrup
Preheat oven to 350 degrees F.
Combine spices with mustard and rub into both sides of ham slice. Place in baking dish. Mix together cider and syrup and pour over ham.
Bake for 1-1/4 hours, basting occasionally.