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Baked Ham a la Anton
Source: Tony Thompson, Manager of Sales and Catering, North Hill Inn, Red Deer, Alberta

Flour and water
1 ham, bone in (leg)
12 whole cloves
1 litre vintage cider

Mix flour and water to make a rough dough.

Stud skinned ham with cloves.

Encase whole ham in pastry dough.

Put into oven for 45-60 minutes at 400 degrees F.

Remove when crust is hard, open small hole in top and pour in 1/4 of cider, put back in oven at 350 degrees F.

Repeat this every 40 minutes until cider has been used, depending on size of ham.

Once ham is cooked, break out of crust and carve. This will produce the most succulent ham you have ever tasted.