For the Ham:

  • 1 ham, 10-pound, smoked fully cooked shank portion, half
  • 1 bottle hard cider, 12-ounce
  • 1 cup apple jelly
  • 3 chipotle peppers in adobo sauce, seeded and minced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon grated lime zest

For the Apples:

  • 6 golden delicious apples, cored and cut into 1/4-inch thick slices
  • 4 tablespoons unsalted butter
  • 3 tablespoons maple syrup


  1. Preheat the oven to 350°F.
  2. Trim rind and excess fat from the ham leaving a 1/8-inch thick layer of fat. Place the ham in a shallow roasting pan and pour the hard cider over it. Bake the ham 45 minutes. Brush ham with pan juices and continue baking another hour, basting every 15 minutes.
  3. Meanwhile, combine the jelly, chipotle and garlic powder in a small saucepan over medium heat. Bring mixture to a simmer and cook, stirring occasionally 5 minutes. Remove from the heat and stir in the zest.
  4. Reduce the oven temperature to 325°F. Brush the ham with 1/2 of the jelly mixture and bake 15 minutes. Repeat with the remaining glaze and 15 minutes longer. Remove ham from the oven and let rest 15 minutes before slicing.
  5. For the apples, melt 2 tablespoons of the butter in a large nonstick over medium-high heat. Add 1/2 of the apples and cook, tossing occasionally, until tender, about 3-4 minutes. Add 1 1/2 tablespoons maple syrup and cook, tossing, 30 seconds. Transfer to a bowl and repeat with remaining ingredients.
  6. Cut the ham into thin slices and serve with the sautéed apples.