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Spiced Holiday Ham Recipe
Spiced Holiday Ham Recipe photo by Taste of Home

Spiced Holiday Ham Recipe

Publisher Photo
This glazed ham is one of my family's favorites, so I serve it often at holiday time. Currant jelly, mustard and brown sugar add a special flavor.
TOTAL TIME: Prep: 10 min. Bake: 2 hours 10 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours 10 min.
MAKES: 8-10 servings

Ingredients

  • 1 bone-in half ham (5 to 7 pounds)
  • 15 whole cloves
  • 1 jar (12 ounces) currant jelly
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 serving (4 ounces) equals 408 calories, 22 g fat (8 g saturated fat), 80 mg cholesterol, 1,535 mg sodium, 24 g carbohydrate, trace fiber, 28 g protein.

Directions

  1. Score ham; insert cloves in cuts. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 20 minutes per pound. Combine jelly, sugar, vinegar, mustard and cinnamon; brush half over ham. Bake 15 minutes. Brush remaining jelly mixture over ham. Bake for 15 minutes, basting occasionally, or until a meat thermometer reads 140°. Yield: 8-10 servings.
Originally published as Spiced Holiday Ham in Country Woman Christmas 1996, p21

Nutritional Facts

1 serving (4 ounces) equals 408 calories, 22 g fat (8 g saturated fat), 80 mg cholesterol, 1,535 mg sodium, 24 g carbohydrate, trace fiber, 28 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Spiced Holiday Ham

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MY REVIEW
Reviewed Mar. 31, 2013

Making recipe for Easter Dinner - looking at pic, noticed WAY more than 15 cloves in that ham!

Used the 15 suggested in recipe - cloves are strong so 15 sounds about right - just wondering why test kitchen seemed to use so many - taste or photogenic reasons???

MY REVIEW
Reviewed Sep. 27, 2009

PS: I also didn't bake the ham as long as the recipe calls for - hams are fully cooked and really only need heating up, otherwise they're too dry for me. Today's pork is very lean and dries out quickly. So I cooked it for only 1 hour before glazing it.

MY REVIEW
Reviewed Sep. 26, 2009

Not only is this recipe easy, but the glaze is tasty and bakes up to a beautiful color! When my youngest son came in for Sunday dinner, his eyes popped out and he said, "That looks delicious!" And it was, too. I used 1 teaspoon of Dijon mustard instead of the ground, as I thought it would mix better with the rest of the glaze ingredients.

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