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- Meat and poultry
Poaching ham keeps it moist without adding any fat. Try serving with mashed potatoes and a selection of steamed vegetables.
49 people made this
- 1 kg (2 lb 4 oz) gammon joint
- 1 litre (1 pint 15 fl oz) dry or medium cider
- 4 cloves
- 1 medium onion, cut in half
- 1 bouquet garni
- 75 g (2¾ oz) carrots, sliced
- 1 stick celery, sliced
- 6 juniper berries
- 6 black peppercorns
MethodPrep:25min ›Cook:1hr20min ›Ready in:1hr45min
- Place the gammon in a large saucepan, cover it with water and bring to the boil, then drain and rinse any foam from the joint. Clean the pan.
- Return the gammon to the pan and add the cider. Push two cloves into each onion half, then add them to the pan with the bouquet garni, carrots, celery, juniper berries and peppercorns. Pour in enough water to cover the joint and bring to the boil, then lower the heat and simmer the gammon for 1 hour 15 minutes. Take care not to cook it any longer or it will become tough and dry.
- Remove the gammon from the pan, discard the cooking liquid and the flavourings, and leave the joint to stand for 15 minutes.
- Trim away any fat from the joint, then carve the meat into slices and serve.
- Variation: to serve the joint cold, leave it to cool in the cooking liquid before slicing it. This keeps the meat succulent.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
A great dish for the whole family. Flavorful.-05 Oct 2017
Cider-Soaked Baked Ham With Honey-Rum Glaze
Remove rind and all but thin layer of fat from ham. Place ham in large baking dish or bowl. Cover with apple cider and half the rum. Cover refrigerate overnight.
Heat oven to 300 degrees F. Remove ham from cider mixture. Reserve cider mixture. Make diagonal cuts through fat on top of ham to form 1-1/2-inch grid. Stud 1 whole clove in middle of each diamond.
Place ham on wire rack fitted into roasting pan. Add marinade to pan until it reaches rack, but not the ham. Bake 1-1/2 hours, basting every 20 minutes. Add more cider to pan as needed.
Increase oven temperature to 400 degrees F. Combine honey, brown sugar and remaining rum in bowl. Whisk together to thoroughly combine.
Spoon all of glaze onto ham, completely covering surface and grid crevices. Bake 30 minutes. Remove from oven. Let stand at least 15 minutes or up to 45 minutes before carving and serving.
* For this recipe, you can use a bone-in ham labeled a butt end, shank end or "picnic" shoulder. The last is the least expensive cut, and the fattiest, but also the tastiest. It makes super leftovers, too.
Recipe Source: Adapted from "The Nantucket Holiday Table" by Susan Simon
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- I always make this boiled ham recipe with water because broth can get too salty, but you can use any liquid you choose. I like it sometimes with Apple Juice or Apple Cider. You could use Orange Juice… Or a mix… Whatever you feel like.
- just barely cover the ham with liquid. You don’t need it to be fully submerged.
- just simmer the ham gently. Don’t boil it at a high temperature.
- if you have the time, allow the ham to cool in the liquid before taking it out.
Place ham and cider in slow cooker. Cover. Cook on Low 8-10 hours.
Remove ham from cider and place in baking pan.
Make a paste of sugar, mustard, cloves, and a little hot cider. Brush over ham. Pour 1/2 cup of juice from slow cooker into baking pan. Stir in raisins.
Bake at 375 degrees F for 30 min­utes, until the paste has turned into a glaze.
11 Ham Hock Recipes Full of Southern Flavor
Thrifty Southern cooks know the importance of minimizing waste. Using chicken bones for homemade stock, herb stems for added zest, and ham hocks for incredible savory flavor. Ham hocks, also called pork knuckles, are actually a joint that connects a pig&rsquos foot to its leg. You can find smoked ham hocks at the meat department in your grocery store. They add depth to any soup, stew, or side dish. These ham hock recipes are big on flavor but low on effort. Many of our ham hock recipes come together low and slow on the stovetop or in the slow cooker, so each element of the recipe soaks up the smoky ham hock flavor. No Southerner can argue: Collard greens and ham hocks are a match made in comfort food heaven, and we&rsquove got several recipes to prove it. Smoked ham hocks are the secret to incredible soups like our Creamy Potato-and-Ham Hock Slow-Cooker Soup and Capitol Hill Bean Soup. Plus, did you know ham hocks are part of the reason why Southern classics like Red Beans and Rice and Field Peas taste so amazing? Trust us: If you&rsquore looking for old-fashioned Southern flavor, it&rsquos time to try one of these timeless ham hock recipes.
- 3 Pounds boneless ham
- 1 quart apple cider
- 1 yellow onion, thinly sliced
- 1 fennel bulb, fronds removed and thinly slices
- 2 stalks celery, cut in half
- 1 orange, zested and juiced
- 3 sprigs fresh thyme
- 1/3 Cup molasses
Preheat oven to 350 degrees F.
In a large Dutch oven, add the apple cider, onion, fennel, celery, orange zest and juice, and thyme and bring to a boil over high heat.
Add the ham, reduce the heat to low and cover tightly.
Occasionally turn the ham and simmer for 30 minutes.
Remove from the heat, uncover, and let stand for 10 minutes.
Strain cooking liquid through a wire sieve over a large bowl, reserving solids.
Transfer the poaching solids to a roasting pan and place the ham on top.
Brush with some of the molasses.
Continue baking, brushing with more molasses every 10 minutes, until ham is glazed and a meat thermometer inserted in the center of the ham reads 150 degrees F, about 30 minutes more.
Let ham stand at room temperature for 10 minutes before slicing crosswise.
What kind of ham do you need to make Slow Cooker Ham?
Ham is sold already cooked and safe to it. It’s what you do to it when you bring it home that makes it so good. This recipe is best using an already spiraled ham. I like to buy mine at Costco for the best price.
The recipe comes from a newer cookbook by Aimée Wimbush- Bourque: Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites. Aimée has a blog – Simple Bites – that I’ve admired for a great many years now. So I was very excited to see her release her first cookbook. The cookbook focuses on Aimée’s experience as an urban homesteader, and the chapters are divided into seasons.
The theme: simple food with fresh flavors. I love how Aimée shares tips throughout the book on how to get your whole family involved in preparing food. Here are a few recipes I’m excited to make from the book: Chocolate Croissant Bread Pudding, Peach-Glazed Grilled Salmon Fillets, Maple Marshmallows, Stone Fruit Sangria, Zucchini Cornbread, Butter-Roasted Turkey and Cheesy Butternut Squash Penne.
I love to add good cookbooks to my cookbook shelf. This cookbook is a keeper– full of wonderful, feel-good, homestyle cooking recipes.
My family loves having this ham for dinner for our Sunday night dinners. It makes for the perfect Sunday dinner with some roasted potatoes and asparagus. My son made the Homemade Ranch Dressing from the book. And I also made the Gingery Pickled Asparagus to share on Parade magazine’s blog. All recipes were fantastic. This book is a keeper, for sure!
Baked Ham With Brown Sugar Glaze
Baked ham is an impressive main dish for pretty much any holiday feast&mdashChristmas, Easter, even Thanksgiving. It may look intimidating (mainly due its massive size), but follow a few simple rules and you'll have a show-stopping ham in no time.
Make an amazing glaze.
Brown sugar + Dijon + apple cider is classic and our go-to combo. Everything gets thrown together in a small saucepan and simmered until reduced by about half.
The stickier and more caramelized the ham is, the better! To achieve such glossy results, you'll need to glaze the ham every 10 minutes or so during the last half hour of cooking. Be careful not to baste too early, or the sugars in the glaze may burn!
Keep it covered while baking.
You'll want to throw some foil over that big guy to avoid drying out the meat.
Upgrade your leftovers.
Buy too much ham? We've got plenty of leftover ham recipe ideas.
Want to make your glaze in advance? These ingredients have a very long shelf life, so that won't be a problem. Make this glaze up to 1 week in advance.
If you're making this for Easter brunch, check out our 50+ amazing Easter side recipes! Go all out and enjoy &mdash this doesn't need to be reserved only for a Holiday.
Made this yet? Let us know how it went in the comments below!
Editor's note: The introduction to this recipe was updated on November 30, 2020 to include more information about the dish.
Apple Cider Ham
The Cajun loves baked ham, and I mean he loves it, so much so, that I don't wait for a holiday to cook them - I cook them all year-round! It's pretty good stuff, gotta admit, and it's good hot from the oven, at room temperature, or even cold, right out of the fridge.
There's so many things you can do with ham too, from sandwich fillings to beans to casseroles, that it makes sense to buy a big one for planned leftovers. I also prefer a bone-in ham, just to have the bone, but take into consideration the fact that it can often take up a substantial percentage of the weight of the ham. All the more reason to buy a larger one. I mean you just can't beat the flavor of a pot of ham bone beans!
My number one favorite baked ham has always been, and remains, the Coca-Cola brown sugar and mustard ham, that's pretty much the standard of the southern ham recipes, right next to pineapple, another favorite I love. I use the combination of brown sugar and mustard in most of the baked ham recipes that I make and this one is no exception.
One of my favorite roast turkey recipes uses apple cider, and cider goes just as well with ham, so I think you'll enjoy this one too. Remember once you slice the meat off the bone along the natural seams of the ham, to then dredge the slices in the liquid for maximum flavor, before transferring to a serving platter. Yum yum y'all!
Here's how to make my apple cider ham. I didn't trim any fat off of my ham though I often do. I just cut slits into it so as I basted it, that glaze goodness would get up in there!
I'm sorry, but ain't that purtay!!
Remember as you slice the ham, dredge it in those pan juices!
For more of my favorite baked ham recipes, check out the collection on my Pinterest page!
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Recipe: Apple Cider Ham
©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours 30 min
Total time: 2 hours 40 min
Yield: About 12+ servings
- 9 to 10 pound fully cooked, smoked bone-in half ham
- Whole cloves , optional
- 1-3/4 cups apple cider or apple juice , divided
- 2/3 cup light brown sugar
- 1/3 cup pepper jelly
- 1/4 cup honey
- 3 tablespoons yellow mustard
- 1/2 teaspoon Creole/Cajun seasoning , or to taste, optional
Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.
Trim ham of excess fat, if desired and score fat on the ham, about 1-inch apart, creating a diamond pattern. Stud with whole cloves if desired. Place the ham cut side down into the aluminum foil tub. Pour 1 cup of the apple cider in the bottom of the foil tub, cover ham loosely with another sheet of aluminum foil and bake 30 minutes.
Meanwhile, combine brown sugar, pepper jelly, honey, mustard and Creole/Cajun seasoning to form a thick paste. Remove ham from oven and uncover. Pour brown sugar mixture over ham using a spatula to spread all over. Add remaining apple cider to the bottom of the pan, cover ham loosely with foil, return to oven, and cook for about 1-1/2 to 2 hours longer, depending on size of ham, basting with pan juices about every 20 minutes.
Remove foil for last 20 minutes and return to oven. Let rest 15 minutes before carving, dredging slices in the drippings before plating.
Cook's Notes: Depending on the weight of your ham, time it at 325 degrees F for about 12 to 15 minutes per pound, total time in the oven. May also substitute ginger ale, Sprite or 7up. If a garnish is desired, add pineapple rings and cherries to ham the last 20 minutes and baste with pan dripping.
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