Len's Poached Ham

Gooseberry Patch

This ham makes for a stunning tablescape and has phenomenal flavor to impress everyone at your home this holiday season.

Yield: Serves 18 to 20


  • 10 to 12-lb. smoked ham
  • 1 cup dark brown sugar, packed
  • 2 8-oz. jars peach marmalade or jam
  • 1 tablespoon Dijon mustard
  • 1/2 cup ginger marmalade
  • 1/2 cup cider vinegar
  • 1 tablespoon honey
  • 1 1/2 cups dry white wine
  • 10 4-inch cinnamon sticks, broken in half
  • Garnish: green leaf lettuce


  1. Place ham in a very large stockpot; cover with water. Over high heat, bring to a boil. Reduce heat; simmer, uncovered, for one hour. Combine remaining ingredients except wine, cinnamon sticks and garnish in a saucepan. Cook and stir over medium heat until a glaze forms; remove from heat and keep warm. Remove ham carefully from pot; transfer to a rack in a large roasting pan. Push cinnamon sticks into the ham, creating a "porcupine." Drizzle wine over ham first, then follow with glaze. Bake, uncovered, at 375 degrees for 45 minutes. Remove cinnamon sticks before slicing. To serve, arrange lettuce on a serving dish; place ham slices on top. Serve with pan drippings spooned over top.
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