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Apricot and Sherry-Glazed Ham

Becky Luigart-Stayner; Melanie J. Clarke
Yield 28 servings (serving size: about 3 ounces)
Cooking a large ham provides plenty of meat for the party, plus extras for later. A little bit of water in the roasting pan helps prevent the sweet drippings from burning. Garnish the platter with fresh parsley and sage sprigs.

Ingredients

  • 1 1/4 cups dry sherry
  • 1/2 cup apricot preserves
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons paprika
  • 1 (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half
  • 20 whole cloves
  • Cooking spray
  • 1 cup water

Nutrition Information

  • calories 142
  • caloriesfromfat 39 %
  • fat 6.1 g
  • satfat 2 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 14.2 g
  • carbohydrate 6.9 g
  • fiber 0.0 g
  • cholesterol 51 mg
  • iron 0.8 mg
  • sodium 903 mg
  • calcium 1 mg

How to Make It

  1. Bring sherry and apricot preserves to a simmer in a small saucepan over medium heat; cook until reduced to 1 1/4 cups (about 20 minutes), stirring occasionally. Remove from heat, and add ground coriander and paprika, stirring with a whisk.

  2. Preheat oven to 325°.

  3. Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 cup water into pan; place rack in pan. Brush ham with 1/4 cup sherry mixture. Bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting with remaining sherry mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes before slicing.