Home › Meats › Ham Baked in Cider

Ham Baked in Cider

Wash and soak over night a small, lean ham; next morning wipe dry and sprinkle over the fleshy side one tablespoonful of chopped onion, one teaspoonful of ground cinnamon, a quarter teaspoonful of cloves; make a paste of flour and water, roll it out thin, cover it over the fleshy side of the ham, put the ham, skin down, in a baking pan, pour over it three pints of cider, to which you have added one-half teaspoon of pepper, cover with another pan and bake in a moderate oven two hours, basting every fifteen minutes; at the end of that time remove the upper pan and allow the ham to cook two hours longer. When ready to dish, remove the paste, then the skin, trim the bone neatly, brush the skin side with beaten egg, dust it with bread crumbs and chopped parsley, and put it in a quick oven to brown; skim off the fat from the cider, boil it down until reduced half, which you may turn into the sauce boat. When the ham is browned, take from the oven, garnish the bone with a paper frill and serve in a bed of water cress. Little red-skinned apples may be placed here and there on the cress.