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.

Jeanne Kelley
Recipe by Cooking Light November 2007

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
28 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 325°.

  • 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.

Nutrition Facts

142 calories; calories from fat 39%; fat 6.1g; saturated fat 2g; mono fat 2.9g; poly fat 0.7g; protein 14.2g; carbohydrates 6.9g; fiberg; cholesterol 51mg; iron 0.8mg; sodium 903mg; calcium 1mg.