Gorgeously roasted and nicely spiced, this ham is a fitting centerpiece for a large gathering. It feeds a crowd but still leaves plenty of leftovers for sandwiches. Garnish the platter with orange wedges and fresh herbs.

Jeanne Kelley
Recipe by Cooking Light November 2006

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until Marsala mixture is reduced to 2/3 cup (about 8 minutes). Remove from heat.

  • Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on a broiler pan coated with cooking spray. Brush ham with 1/4 cup Marsala mixture. Bake at 350° for 1 hour. Baste with 1/4 cup Marsala mixture; bake an additional 1 1/2 hours or until thermometer registers 140°. Baste with remaining Marsala mixture, and bake an additional 10 minutes. Remove from oven; let stand 15 minutes before slicing.

Nutrition Facts

172 calories; calories from fat 49%; fat 9.4g; saturated fat 3.5g; mono fat 4.4g; poly fat 1.2g; protein 12.4g; carbohydrates 6.6g; fiber 0.3g; cholesterol 46mg; iron 0.1mg; sodium 913mg; calcium 8mg.