“Wonderful, from Houston Jr. League Stop and Smell the Rosemary. Cooking time will vary, so time given is approximate. You can modify cooking heat/time and use a spiral-sliced ham - save the glaze packet that comes with it for another time.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Line a large roasting pan with foil.
  3. If necessary, trim the rind and fat from the ham, leaving only 1/4" layer of fat.
  4. Place the ham in the roasting pan.
  5. Score the ham in a diamond pattern, with a sharp knife.
  6. Stick one whole clove into the center of each diamond.
  7. Combine water, sherry and ginger in a small bowl, then pour over ham.
  8. Bake 5 minutes per pound.
  9. Combine the marmalade, bourbon and mustard in a small saucepan and cook over medium heat until warm, about 5 minutes.
  10. Stir occasionally.
  11. Increase oven temp to 450°F.
  12. Brush the glaze over the cooked ham, then sprinkle with the brown sugar.
  13. Bake until ham reaches a rich brown color, about 20 minutes.
  14. Spoon off the fat from the pan juices.
  15. Transfer the pan juices to a saucepan, and boil until thick, about 10 minutes or so.
  16. Serve the ham with the pan juices.

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