Apricot and Sherry-Glazed Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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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. Ingredients:
1 1/4 cups dry sherry |
1/2 cup apricot preserves |
2 teaspoons ground coriander |
1 1/2 teaspoons paprika |
1 (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half |
20 whole cloves |
cooking spray |
1 cup water |
Directions:
1. 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.
2. Preheat oven to 325°.
3. 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.
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