When you think of serving a ham dinner to guests, what do you think of? One of those spiral sliced hams that have been baked in honey, right? Simply reheat it and serve. But, they are a bit pricey and the glaze can be a bit of a mess. Fortunately, there is a budget-friendly no-fuss alternative, courtesy of Jessie Marie DeBoth’s 1936 cookbook, Food for Family, Company, and Crowd: Cidered Ham.
The gist of Cidered Ham is that you simmer the ham in cider for about 30 minutes per pound. The beauty of Cidered Ham is that you can buy a less expensive ham. The cider subtly permeates the ham, instead of the flavor staying on the surface, giving it a subtle flavor. You also don’t have to worry about it drying out since it is cooked in liquid. And the leftover ham makes exquisite sandwiches for cheaper per pound than deli or packaged ham! It is also fabulous in Hearty Ham and Bean Soup.
Cidered Ham seems like it would be ideal for a crock-pot but my hams are always too big for the crock-pot because I want my money’s worth when buying a ham on sale.
The next time you need to feed a crowd on a budget, try Cidered Ham. Those Depression Era homemakers knew what they were doing!
- 1 whole or half ham
- Cider to cover ham
- 6 Whole Cloves
- 3 Whole Peppercorns
- 1 Bay Leaf
- 1 Small Clove Garlic
- Place ham in a large pot. Cover with the cider and add seasonings.
- Bring to a boil, reduce heat and simmer until done--25-30 minutes per pound.
- The leftover ham makes delicious sandwiches for cheaper by the pound than deli ham.
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