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Crabapple and Calvados Jelly Ham Recipe

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This recipe for Crabapple and Calvados Jelly Ham is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fully-cooked ham (about 3.5kg)
120ml Crabapple and Calvados (Apple Brandy) Jelly
2 tbsp Dijon mustard
1/2 tsp ground cinnamon
pinch of ground cloves
Directions:
Directions:
Turn the Crab Apple and Calvados Jelly into a saucepan and heat until melted and smooth then take of the heat and stir in the mustard, cinnamon and cloves.
Arrange the ham on a rack in a roasting tin then brush the apple jelly mix all over the top. Transfer to an oven pre-heated to 170°C and bake for about 50 minutes, or until the ham is cooked through. Ensure that you baste every 10 to 15 minutes with the pan juices (and any left-over glaze) during this time. When done, allow the ham to rest, loosely covered, for 10 minutes before carving and serving.

 

 

 

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