Cider Glazed Ham
(cook with and pair with Michigan Cherry)
One 8–10 lb boneless ham, fully cooked
24 oz Virtue Cider Michigan Cherry
½ c dark brown sugar
¾ c orange juice
½ c apple jelly, warmed
1 tsp allspice, ground
3 cloves, whole
1. Preheat oven to 325 degrees.
2. Score the ham.and place in roasting pan with 8 oz of cider.
3. Bake for 2 hours or to an internal temperature of 145 degrees.
4. While the ham bakes combine the remaining cider, sugar, orange juice, apple jelly, allspice, and cloves in a small saucepan.
5. Bring to a boil, then reduce to a simmer for 10 minutes.
6. When the ham reaches 145 degrees, brush ham with the glaze using a pastry brush.
7. Reduce the oven heat to 250 degrees and bake for an additional 30 minutes, brushing the ham with the glaze every 5 to 7 minutes.
Rosemary Roasted Potatoes
(Pair with Percheron)
1 1/2 lbs small red potatoes
1/8 c olive oil
3/4 tsp Kosher salt
1/2 tsp ground black pepper
1 Tbsp minced garlic
2 Tbsp minced fresh rosemary
1. Preheat the oven to 400 degrees.
2. Cut the potatoes in half and toss in a bowl with olive oil, salt, pepper, garlic,
3. and rosemary.
4. Toss until the potatoes are well coated.
5. Spread the potatoes on a baking sheet.
6. Roast in the oven for at least an hour or until crisp and golden.
7. Flip a few times during roasting to ensure even color.
Cider Bread with Honey Butter:
(cook with and pair with Michigan Apple)
For the bread:
3 c all-purpose flour
1 Tbsp baking powder
1½ t salt
3 t honey
4 t unsalted butter, melted, and divided
12 oz Virtue Cider Michigan Apple
For the honey butter:
8 Tbsp butter (1 stick), softened
3 Tbsp honey
pinch of salt
1. Preheat the oven to 375 degrees and grease a standard loaf pan with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add honey, 3 tablespoons of the melted butter, all of the Michigan Apple cider, stir until just combined.
4. Pour batter into prepared loaf pan.
5. Drizzle the remaining melted butter on top, and bake on the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
7. Prepare the honey butter: Beat the 8 tablespoons softened butter with the honey and pinch of salt until combined and place in a bowl. Allow to solidify at room temperature.
Courtesy: Virtue Cider, www.virtuecider.com