Holiday Ham with Cider Glaze

1 5-6 lb cooked rump or shank ham
2 cups apple cider
1 cup honey
½ cup cider vinegar
¼ cup Dijon-style mustard
2 teaspoons chili powder
1 tablespoon butter
½ teaspoon apple pie spice, divided in half
Oven: 325 °

Trim excess fat from ham. Score ham with diagonal cuts in a diamond pattern. Place ham on a rack in shallow roasting pan. Insert a meat thermometer; bake until thermometer registers 140 °F (1 ½ to 2 hrs).

Meanwhile, in a large saucepan combine cider, honey, vinegar, mustard and chili powder. Bring to boiling; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently. (Watch carefully, as mixture will bubble up) You should have about 2 cups of mixture. Remove half the mixture to a small bowl and stir in butter and ¼ teaspoon of the apple pie spice. Set aside for sauce.  Bring remaining mixture in saucepan to boiling; reduce heat and boil gently for 5 minutes or until mixture is thickened and reduced to about ½ cup; stir frequently.  Stir in remaining ¼ teaspoon apple pie spice; use for glaze. If glaze should set up before using, cover and reheat in a microwave-safe dish on 100% power for 1 minute or until warm. Brush ham with glaze the last 20 to 30 minutes of baking. Reheat cider sauce in a microwave-safe bowl for 1 minute on 100% power or heat in a small saucepan. Serves 16 to 20 people.

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