Servings: 8 to 12
Ginger jam in the glaze gives this ham a spicy-sweet kick. Braising makes the meat incredibly juicy and succulent, though you can also roast it (see variation) if you prefer a firmer, meatier texture.
Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.
Roasted Ham with Ginger-Lime Glaze: Omit the cider and whole spices. Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack. Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, 2 to 2-1/2 hours. After glazing the ham, remove the rack from the pan before returning it to the oven and cooking it as directed in the master recipe.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?