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Baked Ham Recipe

Name: Baked Ham
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 7–8 lb. bone-in ham (not spiral cut); 1/2 cup dark brown sugar; 1/4 cup fresh orange juice; 1/4 cup honey; 1/2 tsp kosher salt; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 1 tsp ground cinnamon; 1/2 tsp freshly ground black pepper; 1/2 cup cherry preserves

Stashcook

This is a yummy ham that's been baked with a sweet and tangy glaze. It's a big piece of meat with a tasty crust on top. You cook it in the oven until it's warm and ready to eat.

Ingredients

1 7–8 lb. bone-in ham (not spiral cut)

1/2 cup dark brown sugar

1/4 cup fresh orange juice

1/4 cup honey

1/2 tsp kosher salt

1 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp ground cinnamon

1/2 tsp freshly ground black pepper

1/2 cup cherry preserves

Method

Preheat your oven to 350°F (175°C). Place a rack in the lower third of the oven.

Pat the ham dry with paper towels and place it, cut side down, on a wire rack set inside a rimmed baking sheet.

Score the fat in a crosshatch pattern, making cuts 1/2 inch apart and about 1 inch deep.

In a spice mill or using a mortar and pestle, coarsely crush the coriander seeds and fennel seeds with the ground cinnamon and freshly ground black pepper.

Rub the spice mixture all over the ham, working it into the score marks.

Bake the ham for 1.5 hours.

While the ham is baking, prepare the glaze by combining the brown sugar, orange juice, honey, kosher salt, and cherry preserves in a small saucepan over medium heat.

Stir occasionally until the sugar is dissolved and the glaze is thickened and syrupy, about 10 minutes. Remove from heat.

After the ham has baked for 1.5 hours, carefully remove it from the oven and brush half of the glaze over the ham, making sure it drips into the score marks.

Return the ham to the oven and bake for another 1 hour.

Brush the remaining glaze over the ham and continue to bake until the ham is deeply browned and an instant-read thermometer inserted into the thickest part registers 135°F (57°C), about 30 minutes more.

Let the ham cool slightly before slicing and serving.

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