Country Ham

---------- Recipe via Meal-Master (tm) v8.02

Title: COUNTRY HAM
Categories: Meats
Yield: 16 servings

1 Country ham (12-15 lb)
- scrubbed,
- soaked 1 to 2 days,
- changing water after
- 4 hours, then daily
10 sl Ginger (size of a quarter)
1 ts Peppercorns
1/2 ga Apple cider
1 ga Water
1 c Chunky applesauce
3 tb Dijon mustard
1 tb Prepared horseradish
1 c Dark brown sugar
1 c Bread crumbs

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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