Our local butcher shop, Reiche Meats, makes a delicious smoked ham. Even though it’s no longer our pork it’s still really good. Here’s a new way that I think will become the only way I’ll make ham. I’m not much of a ham fan, but this recipe might change my mind.
GLAZED SMOKED HAM
6 lb smoked ham
1 apple, cored and chopped
1 onion, chopped
2 garlic, smashed
350 ml apple cider (non-alcoholic)
8 black peppercorns
1 t sage
1/2 t rosemary
2 bay leaves
Put all this into a really large pot (I have to use my pressure canner). Add enough water to cover the ham by about an inch. Simmer for 3 1/2 hours.
Remove the roast from pot and put in a roasting pan on a rack. Remove the rind and a lot of the fat (leave some though). Liberally cover with brown sugar and sprinkle with about 1/4 t cloves. Roast 400F for 30 minutes. Baste carefully with leftover cooking liquid.
I would normally serve this with scalloped potatoes, but next time I’ll have to find something else.