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

Ham with Bourbon-Peach Glaze

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 28 servings (serving size: about 3 ounces meat)
For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.

Ingredients

  • 2/3 cup peach preserves
  • 1/4 cup bourbon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half
  • 20 whole cloves
  • Cooking spray
  • 1 cup water

Nutrition Information

  • calories 143
  • caloriesfromfat 38 %
  • fat 6.1 g
  • satfat 2 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 14.2 g
  • carbohydrate 7.1 g
  • fiber 0.0 g
  • cholesterol 51 mg
  • iron 0.8 mg
  • sodium 871 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.

  3. 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 preserves mixture. Bake at 325° for 2 hours or until a thermometer registers 140°, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.