BAKED HAM WITH APPLESAUCE & HORSERADISH CREAM
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)