Apricot and Sherry-Glazed Ham

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Melanie J. Clarke
Yield
28 servings (serving size: about 3 ounces)
By Jeanne Kelley
November 2007
RECIPE BY Cooking Light

Cooking a large ham provides plenty of meat for the party, plus extras for later. A little bit of water in the roasting pan helps prevent the sweet drippings from burning. Garnish the platter with fresh parsley and sage sprigs.

Ingredients

  • 1 1/4 cups dry sherry
  • 1/2 cup apricot preserves
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons paprika
  • 1 (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half
  • 20 whole cloves
  • Cooking spray
  • 1 cup water

Nutritional Information

  • Calories 142
  • Caloriesfromfat 39%
  • Fat 6.1g
  • Satfat 2g
  • Monofat 2.9g
  • Polyfat 0.7g
  • Protein 14.2g
  • Carbohydrate 6.9g
  • Fiber 0.0g
  • Cholesterol 51mg
  • Iron 0.8mg
  • Sodium 903mg
  • Calcium 1mg

How to Make It

Step 1

Bring sherry and apricot preserves to a simmer in a small saucepan over medium heat; cook until reduced to 1 1/4 cups (about 20 minutes), stirring occasionally. Remove from heat, and add ground coriander and paprika, stirring with a whisk.

Step 2

Preheat oven to 325°.

Step 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 sherry mixture. Bake at 325° for 1 1/2 hours or until thermometer registers 140°, basting with remaining sherry mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes before slicing.

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Ratings & Reviews

Chell962's Review

marisa2
January 26, 2009
A good, "let's-spruce-up-the-ham-a-bit" recipe, but not as good as my holiday ham recipe. Definitely a do-over, but a bit on the dull side.

marisa2's Review

teej360
December 28, 2008
Everyone loved this ham & I've tried many glazes over the years, this one was Fantastic! Even the most finicky kid loved it. The only ingredient changes I made was: I cut down on the coriander (from 2 t to 1-1/2) because it smelled very strong. It was perfect even for an 11# ham. I also forgot the water, but we didn't miss it. I basted every 30 min. religiously & then covered it towards the end. We had a very juicy ham that still had a few slices of yummy crispy pieces at the top. I also used a 11 x 17 pan instead of the broiler pan. I'm sure it added fat, but then we some extra cooked glaze. Definitely a new Christmas tradition.

teej360's Review

Chell962
November 17, 2008
This was so good. I made it for Christmas dinner and will again on Thanksgiving. Elegant and just the right mix of savory and sticky-sweet. Even my little girl liked it. It's got a lot of wow factor. I did cut down on the paprika and the cloves though, as neither are my favorites.