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Roasted Ham with Cherry-Chutney Glaze

Scott Phillips

Servings: 8 to 12

The sweet-tart glaze adds a delectable outer layer to your ham that contrasts with the sweet, salty meat within. Roasting the ham reduces its moisture content just enough to intensify its natural flavors and give it a firmer, meatier texture. But if you prefer a juicier texture to your ham, you can braise it instead (see variation).


For the glaze

  • 1 cup cherry preserves
  • 1 Tbs. red wine vinegar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cloves

For the ham

  • 1 8- to 10-lb. bone-in butt-end half city ham

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): 140
  • Carbohydrates (g): 18
  • 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.
  • 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.
  • 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. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.
  • Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. 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.

Cider-Braised Ham with Cherry-Chutney Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.

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


Rate or Review

Reviews (2 reviews)

  • dhflying | 04/20/2014

    Easy to make and absolutely mouth-watering delicious! I used the variation on the recipe and cooked the ham in apple juice. Tender and juicy. Definitely the best ham I have ever had. I used a butt cut city-ham. I could only find ones that had water added, but it turned out great anyway. Plus I used only ground spices as I did not have whole ones. That didn't matter either. So yummy!

  • divi2 | 03/09/2014

    Made the recipe basically as the braising directions stated. I didn't have the whole spices so I substituted ground and used apple juice instead of cider. Worked out beautifully . I also used a low salt ham . I thought the braising liquid would be Salty and I would have to throw it out but it really isn't. So I'll be using that later. It had great flavor . It took about an hour and a 1/2 to braise so you might want to keep an eye on it . Ham was really moist. I used the cherry chutney glaze it was a great hit. I would also watch when you put it back in the oven with the glaze it comes up to temp. quickly. Everyone raved about it. This is definitely a keeper.

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