the appetizer:

Prepare for the winter holidays with Williams-Sonoma Holiday Entertaining by Georgeanne Brennan, featuring recipes like Antipasto Platter (Three Variations); Leek Soup with Pancetta and Bread Crumbs; and Baked Ham with Spiced Cider Glaze.



Baked Ham with Spiced Cider Glaze

Baked Ham with
Spiced Cider Glaze

Serves 8 to 10


A whole baked ham is a welcome sight on nearly any holiday table; plus, it is easy to prepare. Carve the ham at the dining table and serve each guest, or set the sliced ham on a buffet and let guests serve themselves.

  • 1 cup (8 fluid ounces/250 mL)  apple cider
  • 2 cinnamon sticks
  • 20-25 whole cloves
  • 3 star anise
  • 1 fully cooked bone-in ham, about 8 lb (4 kg)
  • 1/2 cup (3-1/2 ounces/105 g) firmly packed light brown sugar
  • 1/4 cup (3 fluid ounces/90 ml) honey
  • 2 teaspoons dry mustard
  • Fresh herb sprigs for garnish

Preheat the oven to 325 degrees F (165 degrees C).

In a small saucepan over medium-high heat, combine the cider, the cinnamon sticks, 6 of the cloves, and the star anise. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat. (The spiced cider can be made up to 24 hours ahead; cover and refrigerate until ready to use.)

Cut away and discard any skin on the ham, and trim the fat to 1/2 inch (12 mm) thick. Using a sharp knife, score the fat on the upper half of the ham in a diamond pattern, cutting about 1/4 inch (6 mm) deep. Stick the remaining cloves at the corners of the diamonds. Line a shallow roasting pan with aluminum foil, and then put a rack in the pan. Place the ham, fat side up, on the rack. Bake for 1-1/4 hours.

In a small bowl, combine the brown sugar, honey, and mustard and mix well. Pat half of the sugar mixture over the scored surface of the ham. Stir the spiced cider into the remaining mixture. Continue to bake, basting several times with the cider mixture, until the ham is glazed and shining, about 1 hour longer.

Transfer the ham to a carving board and tent with aluminum foil. Let rest for 15 minutes. Carve the ham, arrange on a warmed platter, garnish with the herb sprigs, and serve.

Serving Tip

If you have leftover ham, use it to make ham sandwiches on good-quality bread with your favorite mustard, or chop into small pieces and add to a frittata.

  • from:
  • Williams-Sonoma Holiday Entertaining
  • by Georgeanne Brennan
  • Oxmoor House 2007
  • Hardcover, $34.95
  • 288 pages/Color photos throughout
  • ISBN-10: 084873193X
  • ISBN-13: 978-0848731939
  • Recipe reprinted by permission.

Buy Williams-Sonoma Holiday Entertaining


Williams-Sonoma Holiday Entertaining


This page created October 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home