Lunch / Dinner
Roasted Ham with sherry-apricot glaze
Turn the treasured memories and menu of Grandma’s old-fashioned Sunday supper into a spring celebration when you gussy up ham and potatoes with Spanish ingredients. ¡Salud!
FOR THE GLAZE, SIMMER:
FOR THE HAM, COMBINE:
Test Kitchen Tip
Sherry and apricots make a sweet, caramelized glaze that beats any premade glaze packet. Choose a sherry labeled Fino or Manzanilla — other varieties could be too sweet.
Bring ham to room temperature, about 2 hours.
For the glaze, simmer sherry, honey, preserves, paprika, allspice, zest, and orange juice in a saucepan over medium heat until reduced to 1–1¼ cups, about 25 minutes.
Preheat oven to 300° with rack in lowest position.
For the ham, combine orange juice and allspice in a roasting pan. Place ham, cut side down, on a roasting rack set inside the roasting pan.
Brush one third of the glaze on the ham; seal the pan tightly with foil.
Roast ham until a thermometer inserted into the thickest part, but not touching bone, registers 100°, about 15 minutes per pound (1½–2 hours). Remove ham from oven; increase temperature to 425°.
Brush ham with half the remaining glaze; return to oven, uncovered. Continue roasting ham until a thermometer registers 110°, about 20 minutes more.
Transfer ham to a cutting board, brush with remaining glaze, loosely tent with foil, and let rest about 15 minutes before serving.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 129mg 43%
Sodium 2000mg 83%
Carbs 23g 7%
Fiber 43g 172%
*Percent Daily Values are based on a 2,000 calorie diet.