Cider-Brined Spiral Ham with Mustard Jus
Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze
A little planning goes a long way with this deeply flavorful centerpiece. Brined overnight in apple cider and herbs, SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze takes on sweet, spiced depth before being roasted to golden perfection. Finished with a warm, tangy mustard jus and sliced thick for serving, it’s an elevated, crowd-pleasing dish ideal for gatherings, holidays, or a slow Sunday supper worth savoring.
Serves:
8-10
Time To Prepare:
20 MIN
Time To Cook:
1H 15M
Directions
- Brine the Ham: In a large pot, combine cider, salt, brown sugar, bay leaves, peppercorns, and thyme. Stir until salt and sugar dissolve. Submerge the SunnyValley Spiral Ham in brine, cover, and refrigerate for 12–24 hours.
- Prep for Roasting: Remove ham from brine, pat dry, and rub with olive oil, paprika, garlic powder, and pepper. Place in roasting pan.
- Roast Ham: Preheat oven to 350°F. Roast ham uncovered for about 1 hour, until heated through and lightly caramelized.
- Make Mustard Jus: In a saucepan, combine chicken stock, reserved cider, Dijon, and whole-grain mustard. Simmer until slightly reduced, about 5 minutes. Whisk in butter for a glossy finish.
- Serve: Slice ham into thick cuts, drizzle with mustard jus, and garnish with thyme sprigs if desired.
Ingredients
- For the Brine:
- 1 gallon apple cider
- ½ cup kosher salt
- ½ cup brown sugar
- 2 bay leaves
- 1 tbsp whole peppercorns
- 4 sprigs fresh thyme
- For the Ham:
- 1 SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze (about 4 lbs)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Black pepper, to taste
- For the Mustard Jus:
- 1 cup chicken stock
- ½ cup apple cider (reserved from brine)
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp butter