- Prep Time
- 1 smoked, cured bone-in ham (8 lbs)
- 1/2 cup cherry preserves
- 1/4 cup brown sugar
- 3 tablespoons grainy mustard
- 1 tablespoon whole coriander seeds, lightly crushed
- 2 teaspoons chili powder
- 1/4 teaspoon ground ginger
- Salt and freshly cracked black pepper
- Pinch cayenne
Let the ham sit at room temperature for about 1 hour. Position a rack in the lower third of the oven and preheat to 325 degrees . Using a sharp knife, score the top and sides of the ham lengthwise, making cuts about 1/4 inch deep and 1 inch apart. Rotate the ham 90 degrees and repeat to make crisscross cuts.
Transfer the ham to a nonstick roasting pan or a roasting pan lined with heavy-duty foil. Roast, rotating the pan once, until the ham is evenly browned and an instant-read thermometer inserted in the thickest part (without touching the bone) registers 125 degrees , about 2 1/2 hours.
Meanwhile, in a small saucepan, combine the preserves, brown sugar, mustard, coriander, chili powder, ginger, a pinch salt , 1/2 tsp. pepper and the cayenne. Bring to a simmer, stirring, to dissolve the sugar. Remove from the heat.
When the ham reaches an internal temperature of 130 degrees , increase the oven temperature to 400 degrees . Brush the top of the ham with half of the glaze and roast until the surface is dark brown and sizzling, 10 to 12 minutes. Transfer the ham to a cutting board with a moat and brush with the remaining glaze. Let rest for 20 minutes before slicing.