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Cherry-Glazed Spiral Ham

Warm spices and cherry preserves are the perfect twist on this Easter classic.

Serves 12
Ready in 145 mins
Prep time 10 mins
Cooking time 135 mins
569 calories per serving


> 1 (13 oz) jar cherry preserves
> 3 tbsp brown sugar
> 1/2 tsp ground cinnamon
> 1/2 tsp ground nutmeg
> 1/2 tsp ground allspice
> 1/2 cup dry sherry
> 1 (8- 10 lb) spiral-sliced, bone-in half ham
> 1/4 cup parsley leaves, to garnish
> Soft rolls or Hawaiian rolls, to serve


Preheat oven to 350°F. In a saucepan, combine the preserves, brown sugar, cinnamon, nutmeg, allspice, and sherry. Season with pepper and a pinch of salt. Bring to a boil on high. Reduce heat to low, cover, and simmer for about 4 min., until sugar is dissolved. Transfer cherry mixture to a blender or food processor. Blend until smooth.
Fit a roasting pan with a rack and fill with ½ inch water. Remove the ham from the packaging and place ham on rack flat-side down. Brush ham with half of the cherry mixture. Cover pan tightly with foil and bake 14 min. per pound (about 2 hours to 2 hours 30 min.).
Halfway through cooking, remove ham from oven and uncover. Brush ham all over with remaining cherry mixture. Continue baking, uncovered, basting occasionally with pan juices.
To serve, slice ham off the bone and transfer to a platter. Garnish with parsley and serve with the rolls.


Reserve ¼ cup glaze before brushing the remaining half onto the ham. Combine with 2 tbsp Dijon mustard and season with salt and pepper. Serve the sauce alongside the ham.

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