When shopping, look for a ham with the lowest possible percentage of water. Choose an unglazed ham, and if your ham comes with a glaze packet, discard it. While you can choose either the butt half or the shank half, the butt half will give more succulent texture and a more distinct flavor.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
2 hrs 45 mins
Servings:
18
Max Servings:
22
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, score the top and sides of the ham in diagonal or crisscross cuts, about 1/4 inch deep and 1 inch apart. Set aside.

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  • In a small saucepan, bring vinegar to a boil. Reduce heat and simmer, uncovered, until vinegar is reduced to 2/3 cup. Remove from heat and stir in 1/2 cup snipped basil. Let stand for 5 minutes. Strain out basil and discard. Add jam to vinegar. Cook and stir over medium heat for about 5 minutes or until mixture is slightly thickened and reduced to 2 cups. Divide mixture in half and set aside.

  • Place ham, with the flat side of exposed meat facedown, on a rack in a shallow roasting pan. Add 2 cups of water to the bottom of the pan. Brush the top and sides of the ham with about 1/3 cup of the glaze. Cover ham and pan completely with foil.

  • Position a rack in the lower third of the oven. Bake the ham at 325° for 1-3/4 to 2-1/4 hours or until an instant-read thermometer inserted into the thickest part of the ham (don't touch the bone) registers 125°. Increase oven temperature to 400°. Uncover and brush ham with 1/3 cup of the remaining glaze. Bake for 15 to 20 minutes more or until ham reaches an internal temperature of 140°, brushing once with some of the remaining glaze after about 10 minutes.

  • Tent ham loosely with foil and let rest 20 minutes before serving. Meanwhile, stir the 1 tablespoon of basil into the remaining half of the cherry mixture; pass as a sauce. If you like, garnish the ham with fresh basil leaves.

Molasses-Bourbon Barbecue Glaze

In a medium saucepan, melt 1/4 cup butter over medium heat. Add 1/2 cup finely chopped onion; cook for 5 minutes or until onion is tender, stirring occasionally. Add 2/3 cup molasses, 1/4 cup coarse ground mustard, 2 tablespoons cider vinegar, 2 tablespoons bourbon (if desired) and 1/2 teaspoon hot or mild chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Use as directed above in place of the Cherry Basil Glaze and omit sprinkling the chopped fresh basil over the sliced ham. Nutrition analysis per serving: 347 calories, 38 g protein, 10 g carbohydrate, 17 g total fat (5 g sat. fat), 117 mg cholesterol, 0 g fiber, 10 g total sugar, 2% Vitamin A, 1% Vitamin C, 1345 mg sodium, 4% calcium, 16% iron

Nutrition Facts

389 calories; total fat 15g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 110mg; sodium 1286mg; potassium 596mg; carbohydrates 25g; fiberg; sugar 18g; protein 39g; trans fatty acidg; vitamin a 78IU; vitamin c 3mg; thiamin 1mg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 6mcg; vitamin b12 1mcg; calcium 21mg; iron 3mg.

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