Ingredients:1 lb. lean ham, trimmed and cut into 1-inch cubes1 large onion, chopped1/2 cup dry white wine1/4 cup cider vinegar1 tablespoon sugar1 teaspoon dried thyme1/4 teaspoon ground cloves1 bay leaf1/2 cup waterInstructions:1. In a large saucepan, combine all of the ingredients.2. Bring to a boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.3. Remove from the heat and let cool.4. Transfer the ham and the cooking liquid to a large resealable plastic bag.5. Refrigerate for at least 8 hours, or overnight.6. Preheat the oven to 375 degrees F.7. Line a baking sheet with foil.8. Place the ham on the prepared baking sheet.9. Bake for 30 minutes, or until heated through.10. Remove from the oven and let cool slightly.11. Serve with the cooking liquid.
Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.
Ingredients
Directions
Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.
