SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppercorn-Crusted Ham

Makes: 16 to 20 servings
Serving size: 3 ounces ham and 1 tablespoon sauce
Prep 15 mins Roast 325°F1 hr 20 mins Stand 15 mins
Peppercorn-Crusted Ham
Ingredients
  • 1 6 - 8  pound  cooked, bone-in spiral-sliced ham
  • 1 12  ounce jar  apricot preserves
  • 3/4  cup  Dijon-style mustard
  • 1 - 2  tablespoons  whole pink or mixed peppercorns
  • 1/2  cup  snipped dried apricots
  •  Dried Apricots (optional)
  •  Boston lettuce leaves (optional)
Directions

1. Preheat the oven to 325 degrees F. Place ham on rack in shallow roasting pan. Tent with foil; crimp foil to pan edges. Roast 1 to 1-3/4 hours, until internal temperature is 130 degrees F.

2. Remove foil from ham. In medium bowl stir together preserves and mustard; set aside 3/4 cup. Brush remaining on top and sides of ham. Sprinkle with peppercorns. Cover cut side of ham with foil to prevent drying. Roast 20 to 30 minutes or until internal temperature is 140 degrees F. Remove from oven; remove foil. Let stand at least 15 minutes.

3. Meanwhile, for sauce, in small saucepan combine reserved apricot mixture and snipped apricots, if using; heat through. Slice ham; serve warm or at room temperature with sauce. Garnish with apricots and lettuce. Makes 16 to 20 servings.

Nutrition Facts (Peppercorn-Crusted Ham)
  • Servings Per Recipe 16,
  • cal. (kcal) 249,
  • Fat, total (g) 5,
  • chol. (mg) 85,
  • sat. fat (g) 2,
  • carb. (g) 19,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 30,
  • vit. A (IU) 534,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1862,
  • Potassium (mg) 432,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe