Baked Peanut Ham With Sherry

Oxmoor House
20 servings


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1 (10- to 10 1/2-pound) fully cooked ham
1 1/2 cups sherry, divided
1/2 cup honey
1 tablespoon plus 1 teaspoon whole cloves, divided
1/4 teaspoon whole allspice
4 bay leaves
1 cup fine dry breadcrumbs
1/2 cup firmly packed brown sugar


Place ham, 1 cup sherry, honey, 1 teaspoon whole cloves, allspice, bay leaves, and water to cover in a large container. Bring to a boil. Reduce heat; cover and simmer over low heat 3 1/2 hours or until tender. Cool in cooking liquid. Remove ham from cooking liquid, and remove outer layer of skin . Place ham, fat side up, in a shallow roasting pan.

Combine breadcrumbs, brown sugar, and 1/2 cup sherry; mix well. Pat outside of ham with breadcrumb mixture. Stud with 1 tablespoon whole cloves. Bake at 350° for 20 minutes or until lightly browned. Transfer ham to a serving platter; cool completely. Cut into slices to serve.

Created date

February 2010