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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For an Alcohol-free version, substitute a 50/50 mixture of apple juice and water for the cider. | 2. Cover the ham with cold water and bring slowly to the boil. | 3. Drain the water and replace it with the cider and return the ham to just before boiling. | 4. Reduce the heat and keep the liquid barely simmering for 20 minutes per pound of ham. | 5. (A 5-lb. ham is simmered for 1½ hours.) Remove the kettle with the ham from heat and allow to stand in the liquid for 30 minutes. | 6. Remove the ham from the liquid, skin it and score the fat with a sharp knife in a criss-cross, or diamond pattern. | 7. Stud the ham with whole cloves at the points where the cross-cut pattern intersect. | 8. Mix the brown sugar and mustard together and rub well into the surface of the ham. | 9. Bake in a pre-heated oven for an additional 10 minutes per pound at 400 degrees Fahrenheit. | 10. (A 5-lb. ham should be baked 50 minutes.) Serve warm with plain boiled potatoes and brussels sprouts. | 11. Oh, and a shot of Jameson Irish Whiskey (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1			-	-	-	-
hard alcoholic cider				-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
clove	20			115.08	27.5226	2.5074	5.46

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.