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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Apricot and Sherry-Glazed Ham

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.

Cooking Light NOVEMBER 2007

  • Yield: 28 servings (serving size: about 3 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 39%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.2g
  • Carbohydrate: 6.9g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 0.8mg
  • Sodium: 903mg
  • Calcium: 1mg
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Apricot and Sherry-Glazed Ham recipe

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