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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 10 |
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The grape juice gives this ham a delicious flavor and a pleasing reddish hue. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 lbs ham |
1/8 teaspoon cinnamon |
1/8 teaspoon clove |
1/8 teaspoon allspice |
2 onions, peeled and chopped |
1 cup breadcrumbs |
1 cup brown sugar |
1 1/2 cups grape juice |
Directions:
1. Cover ham with water; add cinnamon, cloves, allspice and onions.
2. Simmer over low heat, allowing about 20 minutes per pound. (whenever possible, follow directions given by packers as to the best methods for cooking specific hams).
3. Drain well, remove the skin and cut the fat in a criss-cross design.
4. Preheat oven to 300°F.
5. Place ham in a roasting pan; cover with a mixture of bread crumbs and brown sugar.
6. Pour grape juice into the pan.
7. Bake about 50 minutes (ten minutes per pound), basting occasionally with the grape juice.
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