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.
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.
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.
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.
This page created October 2007
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