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Ham with Bourbon-Peach Glaze

Cooking Light
Ham with Bourbon-Peach Glaze
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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Worthy of a Special Occasion

For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.

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

Ingredients

  • 2/3  cup  peach preserves
  • 1/4  cup  bourbon
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  freshly ground black pepper
  • 1  (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half
  • 20  whole cloves
  • Cooking spray
  • 1  cup  water

Preparation

1. Preheat oven to 325°.

2. Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.

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 preserves mixture. Bake at 325° for 2 hours or until a thermometer registers 140°, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.

Nutritional Information

Calories:
143 (38% from fat)
Fat:
6.1g (sat 2g,mono 2.9g,poly 0.7g)
Protein:
14.2g
Carbohydrate:
7.1g
Fiber:
0.0g
Cholesterol:
51mg
Iron:
0.8mg
Sodium:
871mg
Calcium:
1mg
Mark Scarbrough, Cooking Light, NOVEMBER 2008

Member Ratings and Reviews

5 stars
Jeanette
It was a little expensive compared to a normal brown sugar and orange juice glaze and not that much better. It was good but not really worth the price.05/02/09

5 stars
estrowig
Interesting flavors, the spices were a little overpowering so I added the rest of the jar of peach preserves to balance it out. Two mini bottles of jack daniels was the perfect amount of bourbon to use (about 1/2 cup) and I recommend saving just a little to add after the glaze has boiled to add even more flavor. I also used a slighly smaller ham so I had leftover glaze to serve on the side as sauce, and garnished platter with orange slices and fresh cranberries parsley and sage leaves.12/22/08