- 1 big country ham-- 15 to 17 lb
- 1 med onion
- 12 black peppercorns
- 6 allspice berries
- 1 bay leaf
- 1 apple
- 1 C apple cider
- 1 C bourbon
- cloves
Glaze
- 1/4 C maple syrup
- 1/4 C brown sugar
- 2 T dry mustard
- 1/4 C bourbon
| - unwrap the ham and give it a good scrub with running water only-- No Soap!
- soak ham in cold water overnight changing the water 3 times
- change the water once more and add everything else to the pot
- quarter onion and stud with cloves
- bring the water to a boil and reduce to a simmer, there should be only an occasional bubble
- simmer for 15 to 20 minutes per pound, internal temperature should be about 160
- remove the ham and allow to cool until warm
- remove the skin and most of the fat
- score the meat and stud with cloves
- coat with glaze
- place in 350 oven for 1 hour
- allow to cool completely
- slice and serve
To carve the ham - slice a thin slices off the narrow side to make a carving base
- stand the ham on the flat spot
- carve a thin slice near the shank to the bone
- make another slice to remove a small wedge near the shank
- carve slices straight down to the bone working back up the ham
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