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3 Ratings
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Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either "shank" or "butt end," are more manageable. A bone-in shank is easier to carve than the butt end, which contains part of the hipbone.

Bruce Aidells
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
24 servings (serving size: about 3 1/2 ounces ham and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.

  • Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°. Place ham on a platter; let stand 15 minutes before slicing.

  • To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

Nutrition Facts

233 calories; calories from fat 24%; fat 6.3g; saturated fat 1.9g; mono fat 2.9g; poly fat 0.7g; protein 21.2g; carbohydrates 22.4g; fiber 0.4g; cholesterol 53mg; iron 1.9mg; sodium 1076mg; calcium 23mg.
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