Description
Fall-off-the-bone sweet baked ham, perfect for Easter. So easy, and so good.
Ingredients
- 2 cups Vinegar (up To Double This Amount, See Note)
- 7 pounds Bone-in Ham (not Spiral Cut)
- 1 cup Brown Sugar (lightly Packed)
- 1-½ Tablespoon Dry Mustard
- ¼ cups Orange Juice
Preparation
In a large pot place the ham and cover it with the vinegar/water solution (see note) until the ham has about an inch of liquid over it. Cover and bring to a boil over high heat. Turn the heat down to medium so it isn’t splashing everywhere and allow to boil for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone. My ham was 4 kg. I boiled it for 2 1/2 hours which was perfect and all the meat came off the bone easily.
Take the ham from the pot and pull the meat off of the bone, shredding it with two forks, and discarding the fat and bones. It should shred very easily.
Layer half the shredded meat in a large baking dish. In a small bowl, stir together the brown sugar, dry mustard and orange juice. Drizzle half of this mixture over the shredded ham. Layer the other half of the meat on top of this and drizzle with the rest of the brown sugar mixture.
Tightly cover the pan with aluminum foil. At this point you can refrigerate the ham until you’re ready to bake it, up to a couple of days ahead of time.
Preheat the oven to 325 F. Bake the ham for one hour and enjoy!
Source: Adapted from Mel’s Kitchen Cafe.
Note: The original recipe calls for a 1:2 ratio of vinegar to water. I have made it that way and it was amazing, but this time I used 4 cups of vinegar and then added water until the ham was covered by about an inch of liquid, which was 20 cups, so a 1:5 ratio. The ham was still just as amazing. So start with a one to two ratio, and if, like me you run out of vinegar, or have a huge pot, it will work just fine if you need to add more water! Also, make sure to use a bone in cut of ham, and not a spiral cut ham, as that would turn out really dry using this method.
