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Honey-Coriander Glazed Ham

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 20 servings (serving size: 3 ounces)


  • 1 1/2 tablespoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1 (5-pound) 33%-less-sodium smoked, fully cooked, bone-in ham
  • 3 tablespoons honey
  • 2 tablespoons cider vinegar
  • Cooking spray

Nutrition Information

  • calories 137
  • fat 6.2 g
  • satfat 2 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 14.3 g
  • carbohydrate 6.1 g
  • fiber 0.2 g
  • cholesterol 51 mg
  • iron 1 mg
  • sodium 872 mg
  • calcium 6 mg

How to Make It

  1. Heat a small skillet over medium heat. Add coriander seeds and cumin seeds to pan; cook 2 minutes or until seeds are golden brown and fragrant, stirring frequently. Place coriander mixture in a spice or coffee grinder; pulse until coarsely ground. Add sugar and paprika; pulse to blend.

  2. Trim fat and rind from the ham. Score a diamond pattern across the top of the ham; rub spice mixture evenly over the ham.

  3. Preheat oven to 350°.

  4. Combine honey and cider vinegar. Place the ham, bone end up, in a roasting pan coated with cooking spray. Bake at 350° for 30 minutes. Baste with honey mixture. Bake the ham an additional 1 hour or until a thermometer registers 140°. Place the ham on serving platter; cover with foil. Let stand 15 minutes before slicing.