Cherry Glazed Ham- This perfect holiday ham is oozing with lush fruit thanks to a cherry spiced glaze. This Cherry Glazed Ham makes a great Easter or graduation ham. It is also served in my home at Thanksgiving or Christmas. If you tired of the same old ham, this cherry glazed ham will brighten up your table.
Cherry Glazed Ham
- Nonstick spray
- 1 5-pound boneless ready-to-eat ham
- 1/2 cup water or white wine
- 1 cup cherry preserves
- 1 tablespoon prepared horseradish creamy
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 lemon zested and juiced
- Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
- Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
- To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
- Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.