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Petit Jean Meats
51 Blue Diamond Drive
Morrilton, Arkansas 72110
Fax: 501.354.2283
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Hard Cider Honey Cured Ham

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Special thanks to Julie Kohl of Eggs and Herbs for sharing this Hard Cider Honey Cured Ham recipe with us.



During my teen years Thanksgiving was always a big event celebrated with my immediate family, my grandparents, aunts and uncles and a host of cousins. Sleeping bags took over the house as we made room for the entire family and there was food everywhere. For four days we ate, watched movies and played games. Those long weekends are some of the best memories of my childhood.
Cooking for a crowd of 20 or more presents a certain set of challenges from appealing to everyone’s tastes to finding space and time in the oven. A big ham is great way to feed a lot of people and it’s just as good cold as it is served hot. I hope you enjoy my Hard Cider Glazed Ham using Petit Jean Meats newest product – Honey Cured Hickory Smoked Spiral Ham. (*This product is no longer available but the recipe would still be good with our smoked spiral ham!) It’s the perfect dinner for a crowd or for a few.



HARD CIDER HONEY CURED HAM

Author: Julie Kohl | Eggs and Herbs


INGREDIENTS


1 Petit Jean Honey Cured Hickory Smoked Spiral Ham (5-7 pounds)
1 12 oz. bottle Hard Cider
1 cup brown sugar
¼ teaspoon each ground ginger, ground cloves, cinnamon, ground allspice
1 teaspoon dried rosemary leaves


INSTRUCTIONS

  1. Mix the hard cider, brown sugar and spices in a small saucepan.

  2. Heat over medium high heat until the sugar dissolves and the sauce just begins to bubble. The sauce will be very thin. Remove the ham from its packaging and place it fat side down in a foil-lined oven proof baking dish.

  3. Carefully fan the slices of the ham and pour about ¼ of the glaze over the ham and between the slices.

  4. Cover the ham loosely with foil and cook according to the package directions.

  5. After 15 minutes carefully pour some of the remaining glaze over the ham.

  6. When about half of the cooking time remains uncover the ham and turn it cut side down to prevent the end pieces from drying out.

  7. Brush the ham with the remaining glaze and cook uncovered for the remaining time. The glaze should become golden in color and sticky.

  8. Allow the ham to rest at least 15 minutes before serving.

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