Autumn Stuffed Spiral Ham with Cherry-Rosemary Glaze
A roasted ham makes a stunning holiday dinner all on its own, but when it's spiral-cut and stuffed, it's unbeatable. This gorgeous, delectable recipe brings fall flavors to your ham roast with an apple and pear stuffing.
2 hours 20 minutes
- 1apple, halved, and thinly sliced
- 1pear, halved, and thinly sliced
- 18- to 10-pound spiral cut ham
- 4cloves garlic, sliced
- 6sprigs fresh rosemary and/or thyme, cut up
- Clementines (optional)
- 1/2cup stone ground mustard
- 1/4cup honey
- 1tablespoon chopped thyme leaves
- 1/2teaspoon ground cardamom
- Preheat oven to 325°F. Line a shallow roasting pan with foil. Arrange apple and pear slices between ham slices, going all the way around the ham. Insert garlic and herb sprigs among the slices. Transfer ham, flat side down, to the prepared pan. Cover with foil. Bake 2 to 2 1/2 hours or until browned and heated through (145°F).
- Meanwhile prepare glaze, in a small bowl, stir together mustard, honey, thyme and cardamom.
- For the last 45 minutes of cooking, uncover the ham and spoon glaze over ham. Use 2 large wide spatulas to transfer ham to a platter to serve. Spoon some of the juices from the pan over ham. If desired, garnish with apple slices and additional herbs.
Cherry-Rosemary Glaze: In a small bowl stir together 1/2 cup cherry jam, 1/4 cup orange juice and 1 tablespoon chopped fresh rosemary. Per tablespoon: 40 cal., 0 g fat, 0 mg cholesterol, 4 mg sodium, 10 g carbohydrate, 0 g fiber, 7 g sugars, 0 g protein.
Per serving (recipe makes 16 servings)
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