Cider Baked Ham

1 Cinnamon Stick, broken into rough pieces

1/4 tsp whole cloves

13 C Apple Cider

8 C Ice Cubes

1 cured bone-in half ham (7-10 lbs)

Large Oven Baking Bag

2 Tbsp Dijon Mustard

1 tsp pepper

1 C Brown Sugar


1.  Toast cinnamon and cloves in a large sauce pan until fragrant, about 3 minutes.  Add 4 C cider and bring to a boil.  Pour spiced cider into a large stock pot or clean bucket, add 4 more cups cider and ice, stir until melted.


2.  meanwhile, remove skin from exterior of the ham and trim fat to 1/4 inch thickness.  Score remaining fat at 1 inch intervals in a cross hatch pattern. transfer ham to the container with the chilled cider mixture. (Liquid should nearly cover ham.) Refrigerate for at least 4 hours or up to 12 hours.


3.  Discard cider mixture and transfer ham to a large oven bag.  Add 1 C fresh cider to bag, tie securely, and cut 4 slits in the top of bag.  Transfer to large roasting pan and let stand at room temperature for 1 1/2 hours.


4.  Adjust oven to lowest position and heat oven to 300°F.  Bake ham until the internal temperature registers 100°F, 1½-2½ hours.   Meanwhile bring remaining cider and mustard to a boil in a saucepan.  Reduce heat to medium-low and simmer stirring often until mixture is very thick and reduced to about 1/3 cup, about 1 hour.


5.  Combine sugar and pepper in a bowl.  Remove the ham from the oven and let rest for 5 minutes.  Increase oven temperature to 400°F.  Roll back the oven bag and brush the ham with the reduced cider mixture.  Using hands carefully press sugar mixture onto the exterior of the ham.  Return to the oven and bake until dark brown and caramelized, about 20 minutes.  Transfer ham to cutting board, tent loosley with foil and let rest 15 minutes.  Carve and serve.  . 

Note:  This recipe is directly from the Cooks Country web site.  I have never had a ham come out so 

perfect every time.  Besides what better to make at an apple orchard than Cider Baked Ham. YUM!!!