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Glazed Ham with Coriander and Fennel

Glazed Ham with Coriander and Fennel

Real Simple DECEMBER 2008

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 21%
  • Protein: 65g
  • Carbohydrate: 14g
  • Sugars: 12g
  • Fiber: 1g
  • Fat: 9g
  • Saturated fat: 3g
  • Sodium: 2030mg
  • Cholesterol: 171mg