Cracklin’ Roast Fresh Ham with
Cider Mustard Gravy
This method of cooking a fresh ham causes the outside to become cracklin’ crisp and is served cut up in small pieces with the gravy and sliced ham. Outrageously delicious and well worth the effort.
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
- Preheat oven to 325°F (160°C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible.
- In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve.
- Remove the cracklin’ skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin’s and gravy.
Makes 8 to 10 servings.