Cider Baked Ham with Apple Braised Collards

Just recently I’ve noticed, during my grocery store scouting expeditions that whole hams have been on sale – a lot. While normally they are priced around the $4.99 a pound range, they’ve been popping up for less than half that. It’s been a while since these little lovelies have been in my target budget range, so I grabbed a few, stashed most in the freezer, and gave myself a couple to play with. Cider baked ham is a winner with the entire Horde, and this is how I do it.

The ones I picked up were bone-in, shank end (the less expensive ham cut), and had already been smoked. They were also water packed – meaning chemical solutions had been added to ensure they weren’t dry. Well – I wanted the ham, but I didn’t want the ‘water added’ part, and putting that baby in the crockpot is how to have it my way. Many of the ‘water added’ hams taste like they’ve been canned, and while they are budget friendly, the chemical processed taste isn’t my thing. If you slow cook ham, you get the best of both worlds – budget and flavor.

This Cider Baked Ham works in the slow cooker so well, although I use the Dutch oven on the stovetop too. Let the ham just simmer away in the apple cider – and half an hour before you serve, throw the collard greens in while the ham develops the mustard crust in the oven. You‘ll have a really fabulous meal, especially when teamed up with great cornbread. The flavors that develop are truly wonderful – homey, comforting and filling. Both the ham and the collards mellow in the cider, taking up just a hint of sweet apple goodness, which pairs beautifully with the slight bit of the mustard and the hint of bitter greens. This one is really a winner!

Ingredients - Cider Baked Ham with Braised Collards

2-3 tablespoons olive oil

2 medium onions, finely chopped

2 large garlic cloves, minced

1 tablespoons chili powder

1/2 teaspoon red pepper flakes

1 1/2 tablespoon light brown sugar

1 whole ham, bone in, smoked

2 cups chicken stock or low-sodium broth

2-3 cups apple cider

Kosher salt and freshly ground pepper (to taste)

1 large bunch collard greens, stems and tough inner ribs discarded, leaves cut crosswise into 1-inch ribbons, about 3 pounds

¼ cup Dijon mustard

Directions - Cider Baked Ham with Braised Collards

1. In a large Dutch oven, or if using a slow cooker a skillet, heat olive oil. Saute onions and garlic until translucent and fragrant, about five minutes. Add chili powder, red pepper, brown sugar and stir well. If using a slow cooker, transfer to a slow cooker now.

2. Add chicken broth, the ham and the apple cider. Salt and pepper to taste (about a teaspoon of salt and ½ teaspoon of pepper at this point), cover and allow the ham to simmer on the stove top for about 2-3 hours. If a slow cooker, set on low for 6-8 hours.

3. Preheat oven to 350F. Remove the ham from the broth and set on a wire rack on a baking rack or a roasting pan. Allow it to sit for a few minutes.

4. Skim the fat from the broth, add the collard greens to the pot, letting them wilt into the broth. Stir well, cover and simmer on low for approximately ½ hour in a Dutch oven, or 1 hour on high in a slow cooker.

5. Meanwhile, brush the exterior of the ham with the Dijon mustard. Bake ham in preheated oven for 30 minutes, or until the exterior of the ham is golden brown and a nice crust develops. Let ham rest for 15 minutes before slicing. Serve with the braised collard greens and spoonfuls of the pot liquor.