CHEF DAVID TURIN - CIDER BAKED HAM
Chef David Turin, from the restaurant David's in Portland, shows us how to prepare a Cider Baked Ham.
Item Name: Cider Baked Ham
8-10 # fully cooked smoked bone in ham
2 Qt Apple cider
1 C Onion, rough chopped
1 C Celery, rough chop
2 Granny smith apples, cored and chopped
1 Orange, sliced
4 Bay leaf
2 t whole pepper corns
Glaze and sauce:
1 ½ C Brown sugar
¼ C Dijon mustard
1/8 C Madeira wine
¼ C Black currants or golden raisins
Method of Preparation:
1. Place ham in a large pot with all ingredients from the first section of the recipe. Add water until ham is just covered. Cover pot. Bring to boil and simmer ham for about 1 hour.
2. Remove ham from pot, save enough of the ham boil to cover the bottom of the roasting pan with a liquid. When cool enough to handle remove the skin from the ham.
3. Score ham with diagonal cuts about ¼ inch deep. Place ham on rack with the fat side up. If you are using a half ham, score the cut side of the ham as well.
4. Combine ingredients for glaze and sauce in a mixing bowl.
5. Use about 1/2 of the glaze mixture to coat the ham.
6. Bake ham at 375 degrees, recoat ham with additional glaze every 15 minutes. Remember to reserve the last half of the glaze for the sauce.
7. Remove ham when the internal temperature has reach 155 degree. Place ham on a serving platter for a few minutes to rest before slicing.
8. Strain cooking liquid into a small sauce pan. Add black currants and bring pan drippings to simmer to soften currants.
9. Spoon currants with some of the broth into reserved glaze to make a sauce for the ham. Serve sauce at room temperature.
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