The Secret is in the Soak
This ham has a secret step. You let it take a long, cold bath. You soak it in spiced apple cider. This makes every bite juicy and sweet. It whispers of apples and spice.
I learned this from my friend Martha years ago. She brought a ham to our church supper. Everyone asked for her secret. She just winked and said, “It had a nice soak.” I still laugh at that. Why does this matter? That soak is like a promise. It promises your ham won’t be dry.
A Little Kitchen Science
You might wonder about the ice. Why chill the cider bath? Well, that cold soak pulls the flavor deep into the meat. It’s a gentle process. The ham drinks up the cider slowly.
Fun fact: Cider is mostly water. That water carries the spice flavors right into the ham. Isn’t that clever? Have you ever tried brining a turkey or chicken before? It’s the same happy idea.
The Sweet, Sticky Glaze
Now for the fun part. You make a glaze. You simmer cider and mustard for a long time. It gets thick and syrupy. Doesn’t that smell amazing? It fills your whole kitchen with a cozy smell.
Then you pat on brown sugar and pepper. The oven makes it all bubble and caramelize. This creates a beautiful, shiny crust. Why does this matter? That crust is the first thing people taste. It’s a sweet and slightly spicy hello.
Patience is a Virtue
This recipe is not a rush job. It asks for your patience. You soak the ham for hours. You let it sit before baking. You let it rest again after. All this waiting is important.
It lets the flavors settle in. It lets the meat relax so it stays tender. What’s your favorite “slow and steady” recipe? I love ones that fill the house with smell all day. It builds the excitement.
Your Turn at the Table
This is a special dish for a crowd. It looks grand on the table. But really, it’s just a humble ham that got some extra love. Carving it is a joy. Seeing everyone’s happy faces is the best reward.
Do you have a family recipe that takes all day? I’d love to hear about it. What’s your favorite smell from your grandma’s kitchen? For me, it was always cinnamon and brown sugar. Tell me yours.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cinnamon stick | 1 | broken into rough pieces |
| Whole cloves | ¼ teaspoon | |
| Apple cider | 13 cups total | divided for different steps |
| Ice cubes | 8 cups | |
| Cured, bone-in ham (preferably shank end) | 7- to 10-pound | |
| Dijon mustard | 2 tablespoons | |
| Dark brown sugar | 1 cup | packed |
| Pepper | 1 teaspoon |
My Cider-Glazed Ham, A Family Tradition
Hello, my dear. Pull up a chair. Let me tell you about our holiday ham. It is a real showstopper. The secret is a long, cozy bath in spiced apple cider. It makes the meat so tender and sweet. My grandson calls it “apple juice ham.” I still laugh at that.
This recipe takes some time, but it is worth it. We will work together, step-by-step. The smell in your kitchen will be amazing. It reminds me of crisp autumn days and family gathered around the table. Are you ready? Let’s begin.
- Step 1: First, we wake up the spices. Toast the cinnamon and cloves in a pan. You will know it is ready when you smell it. It smells like Christmas morning. Pour in some cider and let it boil. Then mix it with ice and more cider in a big pot. (Hard-learned tip: Use a clean bucket if your pot is too small. I learned this the messy way!).
- Step 2: Now, prepare the ham. Take off the tough skin. Leave a thin layer of fat. Then, score the fat in a little diamond pattern. This helps all the flavor get inside. Gently place the ham in the cold cider bath. It needs to rest in the fridge for hours. This is the magic step for juicy meat. Do you think the ham soaks up the cider flavor? Share below!
- Step 3: Time to get cozy. Throw away the old cider bath. Put the ham in a special oven bag. Add one fresh cup of cider to the bag. Tie it up tight and cut a few slits on top. Let it sit on the counter. This helps it bake evenly. I use this time to set the table.
- Step 4: Heat your oven nice and low. Bake the ham until it is warm inside. Now, make the glaze. Simmer cider and mustard in a pan. Stir it often. It will get thick and syrupy. This takes about an hour. Be patient. The sweet, tangy smell is your reward.
- Step 5: The fun part! Mix brown sugar and pepper. Take the ham out and brush it with your glossy glaze. Then, press the sugar mixture all over it with your hands. Bake it again until it is dark and caramelized. Let it rest before you carve. The waiting is the hardest part.
Cook Time: 3–5 hours
Total Time: 8–17 hours (includes brining)
Yield: Serves a crowd
Category: Dinner, Holiday
Three Tasty Twists to Try
This recipe is wonderful as is. But you can play with it, too. Here are three fun ideas for next time. Which one would you try first? Comment below!
- Maple & Orange: Use orange juice instead of some cider. Add a big spoon of maple syrup to the glaze.
- Spicy & Sweet: Add a pinch of red pepper flakes to the sugar rub. It gives a nice little kick.
- Herb Garden: Toss a few sprigs of fresh rosemary into the cider bath. It smells so fresh and earthy.
What to Serve With Your Ham
This ham deserves great friends on the plate. I love creamy mashed potatoes. They are perfect for catching the glaze. Buttery green beans or roasted carrots are lovely, too. For a pretty touch, garnish the platter with fresh apple slices.
What to drink? For the grown-ups, a chilled glass of apple cider or a dry hard cider is just right. For everyone, sparkling apple juice with a cinnamon stick feels special. Which would you choose tonight?
Storing Your Special Ham
Let’s talk about leftovers. This ham keeps beautifully. First, let it cool completely. Then wrap slices tightly. Use foil or plastic wrap.
Store it in the fridge for up to four days. For longer storage, the freezer is your friend. I freeze slices in a single layer first. Then I pack them into a bag. This stops them from sticking together.
Reheating is simple. Place slices in a baking dish. Add a splash of water or apple juice. Cover with foil and warm at 325 degrees. This keeps it moist. I once reheated it without liquid. The edges got a bit dry. Now I always add that splash.
Batch cooking matters. It gives you ready-made meals for busy weeks. A whole ham seems big. But it means easy dinners later. Have you ever tried storing it this way? Share below!
Fixing Common Ham Hiccups
Every cook faces little problems. Here are three easy fixes. First, the glaze burns. Your oven might be too hot. I remember when my first glaze turned black. Now I watch it closely after 15 minutes.
Second, the ham is dry. You likely cooked it too long. Use a thermometer. It takes the guesswork away. This matters for flavor and texture. A perfectly cooked ham is juicy and tender.
Third, the sugar crust falls off. The ham surface must be sticky. Brush that reduced cider glaze well. Then press the sugar on firmly. This step matters. It creates that wonderful sweet crust. Which of these problems have you run into before?
Your Ham Questions, Answered
Q: Is this gluten-free? A: Yes, it is. Just check your Dijon mustard label to be sure.
Q: Can I make it ahead? A: You can brine it a day early. Do the final bake on the day you serve.
Q: No apple cider? A: Use apple juice. The flavor will be a little lighter, but still good.
Q: Feeding a smaller group? A: Ask your butcher for a smaller ham. Just reduce the brine time a little.
Q: Any optional tips? A: Stud the scored fat with whole cloves before baking. It looks pretty and smells amazing. Fun fact: Cloves were once used to preserve food and freshen air. Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. It is perfect for a special table. The smell fills your home with warmth. It reminds me of my own grandmother’s house.
I would love to hear about your cooking adventure. Tell me about your family’s smiles at the table. Sharing stories is the best part of food. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Glazed Cider and Brown Sugar Ham
Description
A beautifully glazed, cider-baked ham with a deep, spiced flavor and a caramelized brown sugar crust.
Ingredients
Instructions
- Toast cinnamon and cloves in large saucepan over medium heat until fragrant, about 3 minutes. Add 4 cups cider and bring to boil. Pour spiced cider into large stockpot or clean bucket, add 4 more cups cider and ice, and stir until melted.
- Meanwhile, remove skin from exterior of ham and trim fat to 1/4-inch thickness. Score remaining fat at 1-inch intervals in crosshatch pattern. Transfer ham to container with chilled cider mixture (liquid should nearly cover ham) and refrigerate for at least 4 hours or up to 12 hours.
- Discard cider mixture and transfer ham to large oven bag. Add 1 cup fresh cider to bag, tie securely, and cut 4 slits in top of bag. Transfer to large roasting pan and let stand at room temperature for 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temperature registers 100 degrees, 1 1/2 to 2 1/2 hours. Meanwhile, bring remaining cider and mustard to boil in saucepan. Reduce heat to medium-low and simmer, stirring often, until mixture is very thick and reduced to 1/3 cup, about 1 hour.
- Combine sugar and pepper in bowl. Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 400 degrees. Roll back oven bag and brush ham with reduced cider mixture. Using hands, carefully press sugar mixture onto exterior of ham. Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to cutting board, loosely tent with foil, and let rest 15 minutes. Carve and serve.
Notes
- For food safety, ensure the ham reaches an internal temperature of at least 145°F after the final bake. The initial bake to 100°F is for gentle heating before glazing. The total active prep time is about 30 minutes, with significant inactive brining and resting time.