Ham with Bourbon-Peach Glaze

Ham with Bourbon-Peach Glaze Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.

Yield:

28 servings (serving size: about 3 ounces meat)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Mark Scarbrough,

Cooking Light

November 2008
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