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Cider-Braised Ham with Ginger-Lime Glaze

Scott Phillips

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.


For the glaze

  • 1 cup ginger jam, preserves, or marmalade
  • 1 Tbs. soy sauce
  • 1 Tbs. finely grated lime zest

For the ham

  • 1 8- to 10-lb. bone-in butt-end half city ham
  • 6 cups apple cider
  • 1 Tbs. allspice berries
  • 1 Tbs. whole cloves
  • 1 4-inch cinnamon stick

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 155
  • Sodium (mg): 213
  • Carbohydrates (g): 19
  • Fiber (g): 0
  • Protein (g): 48


Make the glaze

  • Mix all the ingredients together in a small bowl.

Cook the ham

  • Position a rack in the lower third of the oven and heat the oven to 350°F.
  • Put the ham cut side down in a large roasting pan (preferably with a domed lid). Add the cider, allspice, cloves, and cinnamon stick.
  • Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Cook until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, about 2 hours.
  • Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board. Drain the liquid from the pan and discard. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
  • Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.
  • Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.

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.

Use any leftover ham in Bean & Ham Bone Soup, Indonesian-Style Ham Stir-Fry, or Rice and Lentils with Ham


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