| 1 | Preheat oven to 450°F. |
| 2 | Place ham in a large pan, fat-side up. |
| 3 | Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham. |
| 4 | Save remaining cider-water to add to pan as liquid evaporates. |
| 5 | Cover and place in oven. |
| 6 | Cook about 20 minutes per pound or until internal temperature registers 160°F. |
| 7 | Remove from oven halfway through cooking and turn ham over. |
| 8 | Replace and continue cooking. |
| 9 | Remove ham to broiler rack and let sit 10 minutes to cool. |
| 10 | Remove skin and fat. |
| 11 | Taste, and if it"s very salty, it may safely be immersed in more apple cider and water to draw out more salt. |
| 12 | Taste again and proceed. |
| 13 | You may refrigerate until ready to glaze. |
| 14 | Increase oven temperature to 400°F. |
| 15 | Mix the applesauce, mustard, horseradish, and ?cup of the brown sugar. |
| 16 | Spread over ham. |
| 17 | Bake 20 minutes or until ham is heated through and sauce is bubbly. |
| 18 | Remove from oven and turn on broiler. |
| 19 | Mix together remaining ?cup brown sugar and bread crumbs and spread on ham. |
| 20 | Broil 5 minutes or until crisp. |
| 21 | Nathalie dupree prodigy guest chefs cookboo |
