Warm spices and cherry preserves are the perfect twist on this Easter classic.
- 1 (13 oz) jar cherry preserves
- 3 tbsp brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup dry sherry
- 1 (8- 10 lb) spiral-sliced, bone-in half ham
- ¼ cup parsley leaves, to garnish
- Soft rolls or Hawaiian rolls, to serve
- Preheat oven to 350°F. In a saucepan, combine the preserves, brown sugar, cinnamon, nutmeg, allspice, and sherry. Season with pepper and a pinch of salt. Bring to a boil on high. Reduce heat to low, cover, and simmer for about 4 min., until sugar is dissolved. Transfer cherry mixture to a blender or food processor. Blend until smooth.
- Fit a roasting pan with a rack and fill with ½ inch water. Remove the ham from the packaging and place ham on rack flat-side down. Brush ham with half of the cherry mixture. Cover pan tightly with foil and bake 14 min. per pound (about 2 hours to 2 hours 30 min.).
- Halfway through cooking, remove ham from oven and uncover. Brush ham all over with remaining cherry mixture. Continue baking, uncovered, basting occasionally with pan juices.
- To serve, slice ham off the bone and transfer to a platter. Garnish with parsley and serve with the rolls.
Reserve ¼ cup glaze before brushing the remaining half onto the ham. Combine with 2 tbsp Dijon mustard and season with salt and pepper. Serve the sauce alongside the ham.
This recipe is
- Dairy Free
- Nut Free
- April 2022
- Lactose Free
- Egg Free