1 cinnamon stick, broken into pieces
10 whole cloves
2 star anise stars
9 cups apple cider, divided 4 cups + 1 cup + 4 cups
8 cups ice cubes
7-10 pound shank end , bone-in cured ham (I used an 8 1/2 pound)
1 large oven baking bag
¼ cup molasses
2 tablespoons Dijon mustard (optional)*
- In a large sauce pan toast cinnamon, cloves and star anise about 3 minutes until fragrant.
- Add 4 cups of apple cider and bring to a boil.
- Pour into a large stockpot (that the ham will fit into), add 1 cup apple cider and 4 cups of ice and stir until melted.
- Trim ham to ¼ inch thickness of fat and score with a cross hatch pattern. CAUTION: Cut down into fat, but NOT into the meat!
- Add ham to the stock pot apple cider mixture, cover and refrigerate for 12-24 hours. The liquid should just about cover the ham.
- Remove ham from marinade and add to baking bag already placed in roasting pan.
- Add 1 cup of marinade to baking bag, tie securely and cut 4 slits in top of bag.
- Let stand at room temperature for 1 ½ hours.
Bake 1 ½-2 ½ hours until ham registers 100°.
- While ham is roasting, add remaining 4 cups of apple cider, molasses and mustard or horseradish to a medium saucepan, whisking until well blended.
- On a medium low heat, stir often, cooking for about 2 hours until mixture is very thick and reduced to about ¹⁄³ cup. WATCH towards the end of the 2 hours, it will burn easily!
1 teaspoon FRESH ground pepper
- Combine sugar and pepper in small bowl.
- Remove roasting pan from oven and let ham rest 5 minutes.
- Increase oven temperature to 400°.
- Open oven bag and fold back to expose the ham.
- Brush with the reduced cider mixture and carefully press the sugar and pepper mixture into the fat cap.
- Return to oven without resealing the bag and bake 20 minutes until browned and caramelized.
- Transfer to cutting board and tent with foil. Let rest 15 minutes.
- Carve and serve.