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Apricot and Sherry-Glazed Ham

Source of Recipe

Cooking Light


Recipe Introduction

My MIL, Jo, made this ham for Easter 2009. This is such a great glaze - it got a gorgeous mahogany color and was so tasty.

List of 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



Recipe

Preheat oven to 325°.

Place sherry and preserves in a small saucepan and bring to a simmer over medium heat; simmer until reduced to 1 1/4 cups (about 20 minutes), stirring occasionally. Remove from heat and add ground coriander and paprika.

Trim fat and rind from ham to about 1/8 inch. Score outside of ham in a diamond pattern; stud with cloves. Spray a rack with cooking spray and place in a roasting pan. Place the ham on the rack and pour 1 cup of water in the bottom of the pan. Brush with 1/4 cup of the sherry mixture. Bake 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.

Yield
20 - 28 servings.