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.