📖 Instructions

1. **Prepare the Brine:** In a large pot, combine the apple cider, water, kosher salt, brown sugar, apple cider vinegar, maple syrup, whole peppercorns, juniper berries, fresh sage leaves, and bay leaves.
2. **Bring to a Boil:** Place the pot over medium-high heat and bring the brine to a boil, stirring occasionally until the salt and sugar have completely dissolved. Trust me, this step is crucial for flavor distribution!
3. **Cool the Brine:** Remove the pot from the heat and let the brine cool completely. This is important because adding the ham to a hot brine can affect its texture and safety.
4. **Chill the Brine:** Once cooled, transfer the brine to the refrigerator and chill for at least 4 hours, or preferably overnight. A chilled brine will help to lower the ham's temperature quickly and evenly.
5. **Prepare the Ham:** Remove the ham from its packaging and rinse it thoroughly under cold water. Pat it dry with paper towels. Discard the netting, if any. If your ham is pre-cooked, score the fat in a diamond pattern, being careful not to cut into the meat.
6. **Submerge the Ham:** Place the ham in a large container (a food-safe bucket or cooler works well). Pour the chilled brine over the ham, ensuring it is completely submerged. If necessary, weigh it down with a plate and a couple of cans to keep it submerged. Trust me, you want every inch of that ham soaking up the goodness!
7. **Brine the Ham:** Cover the container and refrigerate for 24-48 hours, depending on the size of the ham. For a smaller ham (8-10 pounds), 24 hours is sufficient. For a larger ham (12-15 pounds), go for 48 hours. The longer it brines, the more flavorful and moist it will be! I like to set a timer to help keep track of the brining time.
8. **Preheat the Oven:** Preheat your oven to 325°F (160°C). Position an oven rack in the center of the oven.
9. **Remove the Ham from Brine:** Remove the ham from the brine and discard the brine. Rinse the ham thoroughly under cold water to remove excess salt. Pat it dry with paper towels. So important for proper salt levels!
10. **Prepare the Roasting Pan:** Place the ham in a roasting pan fitted with a roasting rack. Add about 1 cup of water to the bottom of the pan to prevent the ham from drying out.
11. **Roast the Ham:** Cover the roasting pan tightly with aluminum foil. Roast the ham for about 15-20 minutes per pound, or until the internal temperature reaches 140°F (60°C) for pre-cooked hams, or 145°F (63°C) for fresh hams. Use a meat thermometer to check the temperature. Accuracy is key!
12. **Prepare the Glaze (Optional):** While the ham is roasting, prepare the glaze. In a saucepan, combine apple jelly or preserves, Dijon mustard, and a pinch of ground cloves. Heat over low heat, stirring until the jelly is melted and the glaze is smooth. If you don't have apple jelly, apricot or orange preserves work well too!
13. **Glaze the Ham:** During the last 30 minutes of roasting, remove the foil from the ham. Brush the glaze evenly over the ham. Return the ham to the oven and continue roasting, uncovered, until the glaze is caramelized and the internal temperature reaches the desired level. Baste the ham with the glaze every 10 minutes to build up a beautiful, flavorful crust. *chef's kiss*
14. **Rest the Ham:** Remove the ham from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham. Don't skip this step! It makes a world of difference.
15. **Carve and Serve:** Carve the ham thinly and serve warm. Garnish with fresh sage sprigs and apple slices, if desired. Enjoy your magnificent Apple-Sage Brined Christmas Ham with all your favorite holiday sides!