The ham (Alexander Hamilton 22 lbs) was scored and was soaked in 2 gallons of apple cider and 1 16
ounce jar of warmed honey for 36 hours and kept iced in a cooler. The ham was placed in 2 large
trash bags and almost all the air was purged so that all sides were covered with liquid. Bags of ice
were added as necessary. to the outside. After removing the ham and discarding the soaking liquid
the ham was cloved for decoration and placed on a rack, tented (sealed) with foil and 24 ounces of
water and 1 can of sprite was added to the bottom of the pan. It then warmed at 200 degrees for 4 +
hours. Shortly before serving the foil was removed the ham was brushed with apricot (just fruit
kind) and the temp was changed to 325.
I removed several cups of the juice from the bottom of the pan - the taste was magnificent (not at
all salty) I added the remainder of the apricot preserves a very healthy spoon of Dijon mustard and
a corn starch slurry. The sauce was finished with 1/4 pound of sweet butter.
I don't think I have has a sweeter tasting ham.
The balance of the meal was Boston Bakes beans (2 lbs dry cooked at 200 degrees for 1 1/2 days),
Green beans with almonds in burnt butter, heavy garlic& Balsamic creamed spinach, German red cabbage
and thanks to Barb. a brown and wild rice shallot pilaf cooked in turkey stock.
This time I did all the cooking and it was wonderful- I didn't have to worry about someone not
showing up or showing up with the dish uncooked.
Dimitri