This luscious glaze will turn your Easter or Christmas ham into a holiday favorite! The sweet, smoky, spicy glaze elevates the juicy ham to another level!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 16Serves 16 (after basting the ham, 3/4 cup of glaze will be left for serving with the ham)
9poundspiral-cut Bone-In Ham(cooked from the refrigerator; room temperature hams will cook more quickly)
Ingredients for the Glaze:
13ouncejar Cherry Preserves(I used Bonne Maman Cherry Preserves)
½teaspoonground Cumin
¼teaspoonground Cinnamon
1teaspoonLime Zest
Juice of 1 Valencia Orange
2teaspoonsAdobo Sauce(can be purchased on its own or use the sauce in a can of Chipotle en Adobo but not the chilies)
Instructions
Preheat the oven to 300 degrees.
Place the ham cut side down in a roasting pan and add water ¼ inch deep. Tent the ham with foil, wrapping the foil over and crimping it down on the pan sides to enclose it fully; place in the oven.
Cook until the ham registers 100 degrees when measured at the thickest part; about 2 hours to 2 ½ hours.
Around the 2 hour mark, make the glaze. Combine the cherry preserves, cumin, cinnamon, lime zest, orange juice and Adobo sauce in a medium saucepan over medium heat. Bring to a low boil, stirring constantly and cook for 5 minutes. Remove from heat.
Remove the ham from the oven. Remove the foil and increase the oven temperature to 350 degrees. Baste the ham with the glaze, twice. Reserve the remaining glaze to serve at the table.
Return the ham to the oven and bake uncovered for 20 minutes.
Remove from the oven and allow to rest for 10 minutes before serving.
Notes
After basting, there will be approximately 3/4 cup of glaze for serving at the table with the ham. Should you wish to have more glaze, the glaze portion of the recipe may be doubled.