Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 2009

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Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
20 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium heat. Add coriander seeds and cumin seeds to pan; cook 2 minutes or until seeds are golden brown and fragrant, stirring frequently. Place coriander mixture in a spice or coffee grinder; pulse until coarsely ground. Add sugar and paprika; pulse to blend.

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  • Trim fat and rind from the ham. Score a diamond pattern across the top of the ham; rub spice mixture evenly over the ham.

  • Preheat oven to 350°.

  • Combine honey and cider vinegar. Place the ham, bone end up, in a roasting pan coated with cooking spray. Bake at 350° for 30 minutes. Baste with honey mixture. Bake the ham an additional 1 hour or until a thermometer registers 140°. Place the ham on serving platter; cover with foil. Let stand 15 minutes before slicing.

Nutrition Facts

137 calories; fat 6.2g; saturated fat 2g; mono fat 2.9g; poly fat 0.7g; protein 14.3g; carbohydrates 6.1g; fiber 0.2g; cholesterol 51mg; iron 1mg; sodium 872mg; calcium 6mg.
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