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This is a ham glaze recipe you’ll want to keep tucked away for special suppers.



1 7-pound fully cooked bone-in ham (preferably the shank end)
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 cup apricot preserves


Heat oven to 375° F.
Place the ham, cut-side down, on a rack set in a roasting pan. Cover with foil and bake for 40 minutes.
Meanwhile, using a heavy pan, crush the fennel, coriander, and peppercorns. In a small bowl, combine them with the preserves to form a glaze.
Brush ¼ cup of the glaze over the ham and bake, uncovered, for 20 minutes. Brush another ¼ cup of the glaze over the ham and bake until the ham is heated through, 15 to 20 minutes. Thinly slice and serve with the remaining ½ cup of the glaze.

201212-xl-smoky-glazed-ham-with-red-pepper-jelly.jpgSmokey Glazed Ham w/Red Pepper Jelly Beauty A120803 Christmas w/Jonathan Sawyer Food & Wine Dec 2012
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