Ingredients

How to make it

  • Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham. Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Mix 2 cup of the brown sugar, white sugar, mustard, peanut butter, cinnamon, ginger, honey together to form a thick paste and smear it all over the ham, (very delicious on chicken as well.) Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry last 20 minute of baking. Pour the cider carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting ham every 15 minutes. Bake at 350 degrees for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me. Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.

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