Ham Braised in Mulled Cider
This ham is a comforting Sunday dinner dish for fall to share with family and friends. Â As it braises in the oven with the mulled cider, it absorbs all the wonderful sweet flavors of apples and warm spices.
|1 1/2||cups apple cider|
|3||tablespoons INDIA TREE Mulling Spices|
|1||INDIA TREE Cinnamon Stick|
|1||fully cooked bone-in-ham about 6 to 8 lbs|
|2||tablespoons INDIA TREE Light Muscovado Sugar|
|1/2||cup maple syrup|
|1/4||cup Dijon mustard|
|1||cup reduced sodium chicken broth|
|3||apples, peeled, quartered, and seeds removed|
|2||red onions, sliced|
- Small saucepan
- Large roasting pan
- Measuring cups – dry
- Measuring cups – liquid
- Measuring spoons
- Foil paper
- Basting brush
*For a nice accompaniment, serve ham with sautéed apple slices.
- Preheat oven to 375 F.
- In a saucepan set over medium heat, add apple cider, mulling spices and cinnamon stick; bring to boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain, discarding spices. Set aside.
- Place ham in a large roasting pan. Using a sharp knife, score fat in a crisscross pattern, about 1/2-inch apart.
- Stir together brown sugar, maple syrup and Dijon mustard. Brush half all over ham.
- Pour mulled apple cider and chicken broth into bottom of the pan. Add apples and onions. Cover with foil and braise for 1 1/2 hours. Brush with remaining half of mustard glaze. Continue to cook, uncovered, for 45 minutes or until ham is golden brown and internal temperature is 155 F.
- Tent ham with foil. Strain pan juices and discard any fat. Bring juices to a boil and cook until reduced to 1 cup.
- Slice ham and serve with pan sauce.