Active preparation time: 20 minutes
Total time: 2½ hours
Serves: 8–10
- One 8–10 lb boneless ham, fully cooked
- 24 oz hard cider
- ½ cup dark brown sugar
- ¾ cup orange juice
- ½ cup apple jelly, warmed
- 1 tsp allspice, ground
- 3 cloves, whole
Preheat oven to 325°F (163°C). Score the ham, being careful not to cut into the meat. Place the ham in a roasting pan with 8 ounces of the hard cider. Bake for 2 hours or to an internal temperature of 145°F (63°C).
While the ham is baking, combine the remaining cider, sugar, orange juice, apple jelly, allspice, and cloves in a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. When the ham reaches the designated temperature, use a pastry brush to brush the ham with the glaze. Reduce the oven heat to 250°F (121°C) and bake for an additional 30 minutes, brushing the ham with the glaze every 5–7 minutes.
Remove from oven, slice and serve.
Beer suggestions: Cook with the quality craft cider of your choice. Pair with a beer with a dark fruit and tannin component, such as Deschutes Abyss. If your taste leans more to the sour side, this also pairs well with an oud bruin, such as Rochefort Grand Cru.