Ham with Bourbon-Peach Glaze

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 38%
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.2g
  • Carbohydrate: 7.1g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 0.8mg
  • Sodium: 871mg
  • Calcium: 1mg

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. 1. Preheat oven to 325°.
  2. 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. 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.
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