Apricot and Sherry-Glazed Ham

Apricot and Sherry-Glazed Ham Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

28 servings (serving size: about 3 ounces)

Recipe from

Nutritional 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

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

Preparation

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.

Preheat oven to 325°.

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.

Note:

Jeanne Kelley,

November 2007
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