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Holiday Baked Ham

Two sweet options for your holiday ham will make the traditional favorite a hit in a deliciously new way.

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  • prep time 15 min
  • total time 3 hr 0 min
  • ingredients 7
  • servings 16
 

Ingredients

Ham

1
fully cooked bone-in ham (6 to 8 lb)

Brown Sugar-Cider Glaze

1/2
cup packed brown sugar
1/2
cup apple cider
1
teaspoon ground cinnamon

Cherry-Apricot Sauce

1 1/2
cups frozen sweet cherries (from 12-oz bag), halved
1/2
cup apricot jam
2
teaspoons cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. If using shallow roasting pan without rack, line pan with foil. Trim fat from ham if necessary. Score ham diagonally at 1-inch intervals, cutting about 1/4 inch deep; score in opposite direction to form diamond shapes. Insert ovenproof meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
  • 2 Place ham, fat side up, in foil-lined pan or on rack in roasting pan; add 1 cup water to pan. If using Brown Sugar-Cider Glaze, in 1-quart saucepan, mix all ingredients; heat to boiling over medium-high heat, stirring frequently. Brush 1/3 of glaze mixture over ham.
  • 3 Bake uncovered 1 hour. Brush another 1/3 of glaze over ham; bake uncovered 1 hour to 1 hour 30 minutes longer, spooning pan drippings frequently over ham and brushing with remaining 1/3 of glaze, until thermometer reads 135°F. Remove from oven.
  • 4 Let ham stand in roasting pan 15 minutes before slicing, spooning pan drippings frequently over ham, until thermometer reads 140°F. If using Cherry-Apricot Sauce, in 1-quart saucepan, mix all ingredients; cook over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and sauce has thickened. Serve sauce with ham.
  • 1 Heat oven to 325°F. If using shallow roasting pan without rack, line pan with foil. Trim fat from ham if necessary. Score ham diagonally at 1-inch intervals, cutting about 1/4 inch deep; score in opposite direction to form diamond shapes. Insert ovenproof meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
  • 2 Place ham, fat side up, in foil-lined pan or on rack in roasting pan; add 1 cup water to pan. If using Brown Sugar-Cider Glaze, in 1-quart saucepan, mix all ingredients; heat to boiling over medium-high heat, stirring frequently. Brush 1/3 of glaze mixture over ham.
  • 3 Bake uncovered 1 hour. Brush another 1/3 of glaze over ham; bake uncovered 1 hour to 1 hour 30 minutes longer, spooning pan drippings frequently over ham and brushing with remaining 1/3 of glaze, until thermometer reads 135°F. Remove from oven.
  • 4 Let ham stand in roasting pan 15 minutes before slicing, spooning pan drippings frequently over ham, until thermometer reads 140°F. If using Cherry-Apricot Sauce, in 1-quart saucepan, mix all ingredients; cook over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and sauce has thickened. Serve sauce with ham.

EXPERT TIPS

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Expert Tips

You can serve this ham with either the sauce or the glaze - or both! Brush ham with the Brown Sugar-Cider Glaze during baking and serve with the Cherry-Apricot Sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1480mg
1480%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
2%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.