1 (5 lb.) precooked honey or sugar baked ham
8 med. onions, peeled & quartered
1/2 c. dry white wine
1/2 c. beef stock
10 tart green apples (Pippins or Granny Smith)
Juice of a lemon
1/2 c. sugar or to taste
1 tsp. ground cinnamon
3 tbsp. apple brandy (Calvados or applejack), warmed

Heat the ham according to label directions in a baking pan with the onion quarters, white wine and beef stock. Baste occasionally to keep onions moist.

Peel and core apples. Cut 7 into 1/2" slices and the remaining 3 into 1/4" slices. Put all the sliced apples into a bowl with the lemon juice and toss to coat evenly. The lemon juice will help prevent discoloring of the apples.

Cook the apple slices over medium heat in a large pot. Stir frequently until you have a sauce containing whole apple slices. (The thinner apple slices should cook down to a sauce.) Add the sugar, cinnamon and warmed apple brandy and continue cooking until the alcohol evaporates.

To serve, slice ham and cover with the hot apples. Serve the onions in a separate bowl. Serves 12.