Ingredients
Scale
- 1.5 kg (3 lbs) Chicken ham (fully cooked roast)
- 2 cups high-quality apple cider (not apple juice)
- 1/2 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional slurry)
- Fresh rosemary sprigs for garnish
Instructions
- Preheat your oven to 325°F (165°C). Take the chicken ham out of its packaging and pat it dry with paper towels. Using a sharp knife, score the surface of the ham in a diamond pattern, making shallow cuts about 1/4 inch deep. Place the ham in a roasting pan or a heavy-bottomed oven-safe skillet. In a medium saucepan, combine the apple cider, brown sugar, Dijon mustard, vinegar, cinnamon, and cloves. Whisk the mixture over medium heat until the sugar dissolves and the liquid reduces by about one-third.
- Pour about half of the apple cider mixture over the chicken ham, ensuring the liquid gets into the scored cracks. Cover the pan loosely with aluminum foil to prevent the ham from drying out. Place it in the oven and bake for 30 minutes. Every 15 minutes, remove the ham and baste it with the juices from the bottom of the pan. After 30 minutes, remove the foil and pour the remaining glaze over the top. Increase the oven temperature to 400°F (200°C) and bake for another 10–15 minutes until the glaze is bubbling and the ham has a deep golden-brown color.
- Remove the ham from the oven and transfer it to a cutting board. Let it rest for at least 10 minutes to lock in the juices. While the ham rests, pour the remaining pan juices into a small saucepan. Bring to a simmer. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook for 1 minute until glossy. Slice the chicken ham into 1/2-inch thick rounds. Arrange the slices on a platter, drizzle generously with the thickened cider sauce, and garnish with fresh rosemary sprigs.
- Cook Time: 60 minutes