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  Country Ham
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
1 Country ham (12-15 lb) scrubbed, soaked 1 to 2 days, changing water after 4 hours, then daily
10 slice Ginger (size of a quarter)
1 tsp Peppercorns
1/2 gal Apple cider
1 gal Water
1 cup Chunky applesauce
3 tbsp Dijon mustard
1 tbsp Prepared horseradish
1 cup Dark brown sugar
1 cup Bread crumbs
Instructions:
PREHEAT OVEN TO 450F. Place ham in a large pan, fat-side up. Add
sliced ginger and peppercorns, then add enough cider and water to
come 2-to-3 inches up the side of the ham. Save remaining cider-water
to add to pan as liquid evaporates. Cover and place in oven. Cook
about 20 minutes per pound or until internal temperature registers
160F. Remove from oven halfway through cooking and turn ham over.
Replace and continue cooking. Remove ham to broiler rack and let sit
10 minutes to cool. Remove skin and fat. Taste, and if it's very
salty, it may safely be immersed in more apple cider and water to
draw out more salt. Taste again and proceed. You may refrigerate
until ready to glaze. Increase oven temperature to 400F. Mix the
applesauce, mustard, horseradish, and 1/2 cup of the brown sugar.
Spread over ham. Bake 20 minutes or until ham is heated through and
sauce is bubbly. Remove from oven and turn on broiler. Mix together
remaining 1/2 cup brown sugar and bread crumbs and spread on ham.
Broil 5 minutes or until crisp.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK
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