Apricot and Sherry-Glazed Ham

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.

Yield: 28 servings (serving size: about 3 ounces)

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

Preparation

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.

Preheat oven to 325°.

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.

Nutritional Information

Calories:

142 (39% from fat)

Fat:

6.1g (sat 2g,mono 2.9g,poly 0.7g)

Protein:

14.2g

Carbohydrate:

6.9g

Fiber:

0.0g

Cholesterol:

51mg

Iron:

0.8mg

Sodium:

903mg

Calcium:

1mg