Glazed Ham with Coriander and Fennel

Real Simple
Makes 8 servings (with leftovers)


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1 7-pound fully cooked bone-in ham (preferably the shank end)
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 cup apricot preserves


Heat oven to 375° F. Place the ham, cut-side down, on a rack set in a roasting pan. Cover with foil and bake for 40 minutes.

Meanwhile, using a heavy pan, crush the fennel, coriander, and peppercorns. In a small bowl, combine them with the preserves to form a glaze.

Brush 1/4 cup of the glaze over the ham and bake, uncovered, for 20 minutes. Brush another 1/4 cup of the glaze over the ham and bake until the ham is heated through, 15 to 20 minutes. Thinly slice and serve with the remaining 1/2 cup of the glaze.

Make-Ahead Tip: Prepare the apricot glaze, cover, and refrigerate for up to 2 days.

Created date

November 2008

Nutritional Information

Calories 395
Caloriesfromfat 21 %
Protein 65 g
Carbohydrate 14 g
Sugars 12 g
Fiber 1 g
Fat 9 g
Satfat 3 g
Sodium 2030 mg
Cholesterol 171 mg