For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.
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
1 cup water
How to Make It
Preheat oven to 325°.
Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.
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.
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