Cider-Baked Ham

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4-5lb ham in a piece
  • 2 onions
  • 3 carrots
  • 3 sticks celery
  • 12 cloves
  • Demerara sugar
  • ½ pint cider


    Soak the ham in cold water overnight. Drain, and put into a pan with enough water to cover, and the vegetables cut into pieces. Simmer gently, allowing twenty-five minutes per lb but subtracting forty minutes from the total. At the end of the time, remove the pan from the heat and leave for thirty minutes. Lift the ham from the liquid, place in a baking tin, remove the skin and stud the fat with the cloves. Spread thickly with Demerara sugar and pour the cider over the ham. Bake at 350°F, 180°C, gas mark 4 for forty minutes, basting three times with the cider during this period. Lift on to a rack to cool. Stand the rack on a dish and baste a further two or three times as the ham cools.