Roast Smoked Country Ham with Cider Glaze
16 pounds fully cooked whole smoked bone in country ham
1/4 cup whole cloves
3 cups apple cider w/o preservatives
1 1/2 cups dry sherry
Place ham in large roasting pan. Stud ham all over with cloves by
inserting them into the skin. Pour 1 1/2 c. of the apple cider and
3/4 cup of sherry over the ham. Let marinate, covered and
refrigerated, for at least 2 hours (preferably overnight), turning
meat over once or twice. Preheat oven to 350�F. Roast ham until hot
throughout and internal temp reaches 140�F, about 12 minutes per
pound, or 3 hrs and 15 minutes total roasting time. A knife inserted
into the ham should be warm to the touch when withdrawn after 30
seconds.
After 1 hour of roasting, pour the remaining 1 1/2 c. apple cider
and 3/4 c. sherry over the ham and baste every 15 minutes. If
marinade dries up, add more cider or sherry. Place ham on carving
board and let sit loosely covered with foil for 10-15 minutes before
carving. Remove excess fat from pan and heat juices over medium low
heat. Cut ham into thin slices and top with warm juices.
Serves 10-12. |