Try Chuck Hughes’ flavourful ham this Easter, courtesy of The Food Network
- 5 pounds McIntosh apples, scrubbed and quartered (not peeled)
- 4 cups apple juice
- 2 cups brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- Juice of 1 lemon
- 1 10-pound ham
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 leek, chopped
- 1 onion, chopped
- 1 head of garlic, halved
- 1 cup apple butter
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 4 cups water
- To make apple butter, in a large stockpot, combine apples with the juice.
- Cook on low heat until apples are tender, about 45 minutes.
- Remove from heat and pass through a fine sieve.
- Return purée to stockpot.
- Bring to a simmer and add remaining ingredients.
- Cook on low about 1-1/2 hours until mixture is reduced by half, stirring regularly and skimming the surface if necessary.
- Remove from heat and let cool.
- Put the ham and vegetables in a large stockpot and cover with water.
- Bring to a boil and let simmer for 2 hours. Drain and place in a roasting pan. Preheat oven to 350°F. In a bowl, combine apple butter, honey and Dijon mustard. Peel off the skin of the ham and brush with apple butter mixture. Pour water in the bottom of the pan. Place in the oven and cook for 1-1/2 hours, basting with sauce every 15 minutes. Remove from oven and let sit for 10 minutes before carving. Serves 8-10.
Recipe courtesy Caren McSherry from the Gourmet Warehouse .