Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.

Mark Scarbrough
Recipe by Cooking Light November 2008

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.

  • 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 preserves mixture. Bake at 325° for 2 hours or until a thermometer registers 140°, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.

Nutrition Facts

143 calories; calories from fat 38%; fat 6.1g; saturated fat 2g; mono fat 2.9g; poly fat 0.7g; protein 14.2g; carbohydrates 7.1g; fiber 0g; cholesterol 51mg; iron 0.8mg; sodium 871mg; calcium 1mg.
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