Ingredients
- 7-10 lb shank ham with fat cap
- 1 cinnamon stick broken into pieces
- ¼ teaspoon whole cloves
- 13 cups apple cider
- 2 tablespoons Dijon mustard
- 1 cup brown sugar
- 1 teaspoon pepper
- Oven bag
Preparation
Step 1
Put cinnamon stick and cloves into a saucepan. Once they become fragrant, add 4 cups apple cider. Simmer 4 minutes.
Cross hatch ham through fat cap.
Pour liquid into a large bucket or cooler. Add 4 more cups of cider and 8 cups of ice to cool mixture. Stir until ice is melted then add ham. Refrigerate for 4-12 hours.
Drain ham. Put oven bag into roasting pan. Add ham and 1 cup of apple cider. Tie bag closed and pierce the bag at the top 4 times to allow steam to escape during cooking. Let sit at room temperature for 1 ½ hours.
Preheat oven to 300. Bake ham for 1 ½ to 2 hours until ham reaches 100 degrees.
In a saucepan add 4 cups apple cider and 2 tablespoons Dijon mustard. Cook until reduced to 1/3 cup (approximately 1 hour).
Remove ham from oven. Open bag and add glaze on top of ham.
Mix together 1 cup brown sugar and 1 teaspoon pepper. Press mixture onto glazed ham. Turn oven to 400 and bake ham for 20 minutes until deep brown.
Let ham rest tented with foil for 15 minutes.