Glazed Ham with Sherry-Orange Dijon Sauce


Brown Sugar Glaze
5 lb. hickory smoked ham *
1/2 cup packed light brown sugar
2 Tbsp. HOLLAND HOUSE Sherry Cooking Wine
Sherry-Orange Dijon Sauce
1/2 cup packed light brown sugar
1 Tbsp. cornstarch
2 whole cloves
Dash ground nutmeg
2 Tbsp. Dijon-style mustard
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
1/2 cup orange juice
1/3 cup golden raisins or dried cherries
1 tsp. grated orange peel (optional)


Preheat oven to 350º F.  Place ham in a roasting pan. In a small bowl, stir together 1/2 cup brown sugar and 2 tablespoons sherry cooking wine. Brush half the glaze over the ham. Roast ham uncovered approximately 20 minutes per pound or until internal temperature is 160º F.  See ham wrapper for precise cooking time and temperature; directions may vary.  Brush remaining glaze over ham halfway through cooking time.

For Sherry-Orange Dijon Sauce, combine 1/2 cup brown sugar, cornstarch, cloves and nutmeg in a 1-quart saucepan. Stir to remove lumps. Stir in mustard until mixture is a smooth paste. Gradually stir in sherry cooking wine and orange juice. Add raisins.

Cook sauce over medium-high heat, stirring frequently, until mixture boils. Reduce heat and boil gently 3 to 5 minutes. Serve sauce with sliced ham.

Makes 8 servings.

* Notes: 
For an 8-10 pound ham, double the ingredients for the glaze and sauce. Sherry-Orange Dijon Sauce may be made a day ahead and refrigerated; reheat before serving.


Per serving: 610 calories, 47g protein, 46g carb, 27g fat (8g sat. fat), 170mg chol, 3990mg sodium, 0g fiber
Glazed Ham with Sherry-Orange Dijon Sauce
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