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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Not sure why this is called Hollywood Ham, but it is a very good ham! It is especially good reheated, the sauce keeps it moist. I have used 1 1/2 cups chopped pineapple instead of the apple with great results as well. Can reduce the apple cider to 2 1/2 cups and add 1/2 cup of of Madeira or Port wine for a more complex flavor. This is also economical, the extra ham you do not use in this recipe can be used for other recipes or freeze for later use. Adapted from Bon Appétit magazine, March 1995. Hope you enjoy! Ingredients:
1 (5 -6 lb) ham, bone-in, water-added, butt portion |
3 cups apple cider |
2 apples, thinly sliced |
3/4 cup golden brown sugar |
6 tablespoons cider vinegar |
3 tablespoons dijon mustard |
Directions:
1. Preheat oven to 325°F Place ham in roasting pan and bake until thermometer inserted into thickest part of ham registers 150°F., about 15 minutes per pound. Cool ham completely. (Can be prepared 3 days ahead. Cover and chill.)
2. Bring cider and apples to boil in heavy medium saucepan over medium-high heat. Boil until liquid is reduced to scant 1 1/2 cups, about 8 minutes. Whisk sugar, vinegar and mustard in small bowl until blended. Add to cider mixture. Simmer sauce until reduced to 2 1/4 cups, stirring occasionally, about 6 minutes. (Can be made 1 day ahead. Cover and chill.)
3. Preheat oven to 375°F Cut eight 1/2-inch-thick ham slices from bone. Overlap ham slices in glass baking dish. Spoon sauce over. Bake until ham is heated through and sauce bubbles, about 25 minutes. Transfer to platter and serve.
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