National Post (National Edition) - - THE FEAST -

Prep: 10 min­utes

Cook: 4 hours

Make Ahead: The recipe it­self is a make ahead dish, since the 4 hours the ham spends in the oven leaves you free to take care of your other fes­tive du­ties. (And tech­ni­cally the butcher who cures, smokes and cooks the ham is tak­ing care of the heavy lift­ing.)

❚ 6.6 to 8.8 lb (3 to 4 kg) bone-in smoked ham or pic­nic pork shoul­der ❚ 1/2 cup (125 mL) fresh ap­ple juice or ap­ple cider ❚ 1/2 cup (125 mL) wa­ter ❚ Grainy mus­tard (gluten-free, if needed), for serv­ing (op­tional) ❚ 1 recipe Horse­rad­ish Cream (recipe fol­lows), for serv­ing (op­tional) ❚ Ap­ple­sauce, (recipe fol­lows)

1. Pre­heat the oven to 300°F (150°C).

2. Re­move and dis­card any net­ting on the ham be­fore plac­ing it in a roast­ing pan. Score the top of the ham (par­al­lel lines or criss-cross, if you wish), right through the fat. Pour the ap­ple juice (or cider) and wa­ter into the bot­tom of the pan and bake the ham, un­cov­ered and bast­ing oc­ca­sion­ally with the juice, for about 4 hours, un­til it reads 170°F (77°C) on a meat ther­mome­ter. Set aside.

3. Trans­fer the ham to a cut­ting board and carve slices across the grain. Serve with a dol­lop of the horse­rad­ish cream and/or grainy mus­tard (if us­ing) and ap­ple­sauce.

Serves: 16 to 20 (or 8 to 10, plus left­overs)

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.