ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Glazed Ham with Coriander and Fennel

Yield Makes 8 servings (with leftovers)


  • 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

Nutrition 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

How to Make It

  1. 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.