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“Recipe came from Food Network Magazine 04/12 - pp 142-143. It inspired me for the Easter holiday because it was a bit different than the typical pineapple glaze ham. It was quick and easy to prepare and it came out so juicy!!! I used a Marionberry Jam - you can use any jam/marmalade of your choice.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat the oven to 375.
  2. Dry the ham and bring to room temperature.
  3. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deepand1inch apart.
  4. Put the ham flat-side down on a rack or in the pan itself; add 1 cup of water.
  5. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry.
  6. Meanwhile, make the glaze; whisk the jam, sugar, mustard, vinegar and worcestershire.
  7. Brush the ham with HALF of the glaze; cover loosely with foil and bake 45 more minutes.
  8. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 minutes.
  9. Let rest 15 minutes before carving. This is when I baked the cornbread in the oven.

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