Cider Beef Stew
INGREDIENTS:
15 lb Virginia ham; ready to eat,
-bone in
Whole cloves
1/4 c Apricot preserves
3 tb Mustard
1 c Brown sugar; packed
2 c Apple cider
1 lb Apricots; dried, optional
15 lb Virginia ham; ready to eat,
-bone in
Whole cloves
1/4 c Apricot preserves
3 tb Mustard
1 c Brown sugar; packed
2 c Apple cider
1 lb Apricots; dried, optional
1) Preheat the oven to 350 degrees.
2) Carefully cut off the thick rind and most of the excess fat from the top of the ham, being careful not to cut through to the meat. With a sharp knife, score a diamond pattern.
3) Set the ham in a shallow roasting pan. Stud ham with a whole clove in the crossed point of each diamond.
4) Place the apricot preserves in a small saucepan over low heat to melt slightly. Brush the preserves all over the ham, then brush all over with the mustard. Pat the brown sugar all over.
5) Pour the apple cider into the pan and bake the ham for 45 minutes, basting frequently. Add the apricots to the basting liquid and bake another 45 minutes, or until the ham is glazed and brown.
6) When the ham is finished baking, remove the apricots and decorate the top of the ham, securing an apricot in each diamond pattern with a toothpick. Place on serving platter. Slice thinly and serve with maple syrup and mustard.
NOTE: Frequent basting insures a ham that has a sweet taste and perfect glaze.
2) Carefully cut off the thick rind and most of the excess fat from the top of the ham, being careful not to cut through to the meat. With a sharp knife, score a diamond pattern.
3) Set the ham in a shallow roasting pan. Stud ham with a whole clove in the crossed point of each diamond.
4) Place the apricot preserves in a small saucepan over low heat to melt slightly. Brush the preserves all over the ham, then brush all over with the mustard. Pat the brown sugar all over.
5) Pour the apple cider into the pan and bake the ham for 45 minutes, basting frequently. Add the apricots to the basting liquid and bake another 45 minutes, or until the ham is glazed and brown.
6) When the ham is finished baking, remove the apricots and decorate the top of the ham, securing an apricot in each diamond pattern with a toothpick. Place on serving platter. Slice thinly and serve with maple syrup and mustard.
NOTE: Frequent basting insures a ham that has a sweet taste and perfect glaze.