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Roasted Uncured Ham with Mustard-Herb Crust

Servings: 6 to 8

Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews.


  • 1 9-lb. spiral-sliced ham (preferably uncured)
  • 1/4 cup plus 1 Tbs. apricot preserves or apple jelly
  • 6 Tbs. whole-grain mustard
  • 2 tsp. dried herbes de Provence
  • 3 large yellow onions, each cut into 1/2-inch wedges
  • 1-1/2 cups unfiltered apple cider or unsweetened apple juice

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 270
  • Sodium (mg): 4530
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Sugar (g): 18
  • Protein (g): 99


  • Put the ham cut side down in a 9×13-inch roasting pan. Let stand at room temperature for up to 4 hours before roasting.
  • Position a rack in the lower third of the oven and heat to 375°F. In a small saucepan or microwavable bowl, warm the preserves. Using a small offset spatula, spread onto the rounded top side of the ham; spoon the mustard over the preserves, then sprinkle the herbs on top. Scatter the onions in the pan, and cover the ham loosely with a sheet of foil to prevent the crust from burning. Place in the oven and roast for 1 hour.
  • After 1 hour, brush about 1/2 cup of the cider on top of the ham; pour the remaining 1 cup of cider into the pan with the onions, cover with the foil, and roast 30 minutes more, until the onions are tender.
  • Transfer the ham and onions to a serving platter and the pan juices to a gravy boat. Let the ham rest for a few minutes before serving.


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