Baked Ham With Sauce

Yield: 36 to 40 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 1 (18- to 20-pound) fully cooked ham
  • 15 to 17 whole cloves
  • 1 (10 3/4-ounce) can beef consommé
  • 1 (16-ounce) jar apple butter
  • 1 1/2 cups sherry
  • 1 cup raisins


  1. Place ham in a large stockpot with water to cover. Bring to a boil. Reduce heat; cover and cook 3 hours. Remove ham from cooking liquid; reserve 1 quart of cooking liquid. Remove outer layer of skin from ham.
  2. Place ham in a large roasting pan. Score fat in a diamond pattern, and stud with cloves. Set ham aside.
  3. Combine reserved 1 quart cooking liquid, beef consommé, apple butter, sherry, and raisins in a large mixing bowl, stirring well. Pour sauce over ham. Bake ham, uncovered, at 350° for 1 1/2 hours or until golden brown, basting frequently with sauce.
  4. Transfer ham to a serving platter; cool slightly. Cut ham into slices, and serve with remaining sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Ham With Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy