This ham was one of the first recipes I ever made from Inn at the Crossroads, and man, even though the original recipe is vague as hell, it does not disappoint. It will take a bit of time to stud the ham, and the roasting will take a bit out of your day, but if you have this going at the same time as a crock pot recipe, it won’t seem like any time at all.
Yes, the ham does come out black towards the end (but it’s only the skin, it’s not burnt, and the underside is only dark bc of it cooking in the juices), but trust me, it’s fantastic. (Random note: I have never covered my ham in foil when roasting, this will probably change the blackening of the skin. And even then it doesn’t make it completely inedible.)
Ham with Cloves, Honey, and Dried Cherries
Lasts a really long time; I’m coming up on week 2 of eating this
- 10 lb ham (mine was 12, bone-in)
- cloves enough to stud your ham
- .5 c apple cider
- .5 c honey
- .5 c red wine vinegar
- 2 large handfuls of dried cherries
Mix your honey, red wine vinegar, and apple cider in a small pot over medium heat, stewing for ten minutes. Preheat your oven to 325 (mine was at 300), or whatever your ham’s roasting instructions indicate. While that stews, stud your ham with cloves, and place it in your roasting pan (I use a glass pan). Pictures 2 and 3 are a good guide for how studded it should be. After ten minutes, your ham should be studded, and your glaze will be ready; pour it over the ham.
My ham’s roasting instructions suggested fifteen to twenty minutes per pound at 325 to roast; as this was 12 pounds, I skewed towards four hours, though I probably could’ve gone for the three and a half and been fine. Either way, your ham will come with instructions; they will probably be similar to the previous instructions, but check them before you go with what I suggest. Baste your ham at least once or twice an hour with a brush, to keep everything moist.
Once the ham is done, remove it to either a serving platter or whatever you’ll be storing it in, and then add your cherries to the remaining juices. You’ll cook these juices down until the cherries plumpen and the sauce thickens a bit (which was about twenty five minutes at 300 for me). Once the sauce is done, store it separately as a side.
And then feast like you’re in King’s Landing. Just hopefully not at the Purple Wedding.