Serves 8 to 10
Prep time: 30 minutes
Cook time: 2 hours
This ham is a comforting Sunday dinner dish for fall to share with family and friends. As it braises in the oven with the mulled cider, it absorbs all the wonderful sweet flavors of apples and warm spices.
Ingredients
- 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
Equipment
- Small saucepan
- Large roasting pan
- Measuring cups – dry
- Measuring cups – liquid
- Measuring cups – liquid
- Measuring cups – liquid
*For a nice accompaniment, serve ham with sautéed apple slices.
Instructions
- 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.
- Gather cinnamon and other spices up in a square of cheesecloth and secure with string. Or contain them with a bouquet garni sachet or a metal tea leaf holder.
- 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.
