Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
Baked Ham in Cider
|10 to 12 Pound Ham, bone in||2 Tablespoons Brown Sugar|
|Cold Water to Cover||2 Small Onions, chopped|
|24 Whole Cloves||1 1/2 Tablespoons Flour|
|1 Cup Boiling Water||1 Tablespoon Butter|
|1 Quart Cider Concentrate (*see recipe below)||1 Tablespoons Lemon Juice|
If a country cured ham is used, scrub ham thoroughly and soak overnight in cold water. Drain water and refill with cold water to cover. Bring to a rapid boil. Reduce heat and simmer for about 3 hours. Let the ham cool in the cooking liquid. If the ham has been precooked, it will not need cooking. Remove rind and trim fat. Place in a roasting pan, on a rack in a preheated 450º oven to sear the surface. Stud with cloves.
Combine boiling water, cider, brown sugar and onions and boil 10 minutes. Strain and pour over ham. Reduce oven temperature to 350º and bake 1 hour, basting every 15 minutes. In a skillet, over low heat, brown the flour. Add the butter to form a roux. Strain liquid from the ham, add lemon juice and add to the brown roux, stirring constantly until smooth. Serve this as a sauce with the ham. Serves 12 to 16.
*SHAKER CIDER CONCENTRATE
|1 Gallon Fresh Apple Cider|
In a large non-metallic pot, simmer the cider until it is reduced to about 5 1/2 to 6 cups. Pour into a sterilized jar, cover and refrigerate until needed. NOTE: Frozen concentrated apple juice may be substituted for the cider concentrate in any recipe.
This and other Shaker recipes can be found in Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
14 South Pleasant Street
Ashburnham, MA 01430-8001