Baked Fresh Ham with Applejack Gravy

Name: Baked Fresh Ham with Applejack Gravy
Yield: 20 portions
Ingredients: 3 tart apples, peeled and diced; 1 pound sauerkraut, rinsed and drained; Freshly ground black pepper, to taste; 2 tablespoons crumbled dried thyme leaves; ¼ cup crumbled dried sage leaves; 4 cloves garlic, minced; 1 fresh ham (about 16 pounds; see Step 1); Salt, to taste; 3 tablespoons cornstarch; Berta’s Chicken Stock, or canned broth; Berta’s Chicken Stock, or canned broth; ½ cup water; ¾ cup applejack or Calvados; ¾ cup applejack or Calvados; 8 ounces fresh kale, stems removed, leaves coarsely chopped

Preparation info

20
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This ham is not a ham. It is really a fresh pork roast, but it is the cut of meat that we normally associate with a ham.

Sliced thin and served with hot gravy, this is a wonderful centerpiece for a holiday buffet or sit-down dinner.

Ingredients

1 fresh ham (about 16 pounds; see Step 1)
4 cloves garlic, minced
¼ cup

Main course

Method

Have the butcher bone and butterfly the ham, leaving the skin on and scoring it in a diamond pattern.
Preheat the oven to 325°F.
Combine the garlic, sage, thyme, and pepper in a small bowl. Mix well.
In a large bowl toss the sauerkr