Servings: 8 to 12
The sweet-tart glaze adds a delectable outer layer to your ham that contrasts with the sweet, salty meat within. Roasting the ham reduces its moisture content just enough to intensify its natural flavors and give it a firmer, meatier texture. But if you prefer a juicier texture to your ham, you can braise it instead (see variation).
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Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.
Cider-Braised Ham with Cherry-Chutney Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.
Easy to make and absolutely mouth-watering delicious! I used the variation on the recipe and cooked the ham in apple juice. Tender and juicy. Definitely the best ham I have ever had. I used a butt cut city-ham. I could only find ones that had water added, but it turned out great anyway. Plus I used only ground spices as I did not have whole ones. That didn't matter either. So yummy!
Made the recipe basically as the braising directions stated. I didn't have the whole spices so I substituted ground and used apple juice instead of cider. Worked out beautifully . I also used a low salt ham . I thought the braising liquid would be Salty and I would have to throw it out but it really isn't. So I'll be using that later. It had great flavor . It took about an hour and a 1/2 to braise so you might want to keep an eye on it . Ham was really moist. I used the cherry chutney glaze it was a great hit. I would also watch when you put it back in the oven with the glaze it comes up to temp. quickly. Everyone raved about it. This is definitely a keeper.
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