Aunt Diana's Holiday Ham
Chris Hunter
Gary's sister's ham is a must for Thanksgiving along with my turkey (recipe included in this cookbook.) It just wouldn't be Thanksgiving without them.
1 precooked bone-in ham
2 cups brown sugar
2 cups apple cider vinegar
The night before: Place bone-in ham in large pot. Pour mixture of brown sugar and apple cider vinegar over the ham. Add enough water to just about cover the ham. Simmer 2 to 3 hours on top of stove. Turn ham over, cover with a lid, and place outside to cool, or in a refrigerator. If you can't put a lid on your pot, you may want to put the ham and liquid in a large bucket, covered, overnight.
The next day: Drain off all liquid. Pull off all the fat you can from the ham. Place ham in large baking dish.
Make a mixture of:
3 cups brown sugar
9 Tbsp. dry mustard
Pat and stuff the surface and crevices of the ham. Bake at 300 degrees. Keep adding mixture and basting every hour, for about 3 hours.
Gary's sister's ham is a must for Thanksgiving along with my turkey (recipe included in this cookbook.) It just wouldn't be Thanksgiving without them.
1 precooked bone-in ham
2 cups brown sugar
2 cups apple cider vinegar
The night before: Place bone-in ham in large pot. Pour mixture of brown sugar and apple cider vinegar over the ham. Add enough water to just about cover the ham. Simmer 2 to 3 hours on top of stove. Turn ham over, cover with a lid, and place outside to cool, or in a refrigerator. If you can't put a lid on your pot, you may want to put the ham and liquid in a large bucket, covered, overnight.
The next day: Drain off all liquid. Pull off all the fat you can from the ham. Place ham in large baking dish.
Make a mixture of:
3 cups brown sugar
9 Tbsp. dry mustard
Pat and stuff the surface and crevices of the ham. Bake at 300 degrees. Keep adding mixture and basting every hour, for about 3 hours.
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