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The Old-Fashioned Way To Make Baked Ham Called For This Classic Drink

The piece revives an 1885 recipe that bakes ham in hard apple cider, a fermented drink favored by early American settlers. It explains the distinction between fresh and hard cider, noting that the latter provides the mild sweetness and tang that caramelizes and tenderizes the meat. Three preparation methods are outlined: a basic cider‑baked approach, a post‑cook glaze, and a Southern‑style variation using country ham. The article also suggests pairing the dish with craft ciders that showcase diverse apple or fruit profiles.