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.
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.
Buy Williams-Sonoma Holiday Entertaining
This page created October 2007

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC