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LifestyleRestaurantsFood and Drink

Oven full? Make that ham on the stovetop

A stove-top ham with Dijon-apple glaze is served.

A stove-top ham with Dijon-apple glaze is served. (Oct. 31, 2011) Credit: AP

When there are so many things that need to get in the oven for your holiday dinner, it's smart to prepare the main dish on the stovetop. That's what we did here. This method of cooking also produces a more flavorful and juicy ham.

Simmering the ham in broth allows the aromatics to steep deeper into the meat. Once it is cooked, it is briefly finished in the oven for the delicious crust you get with a roasted ham.


1 tablespoon whole cloves

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon canola or vegetable oil

2 medium yellow onions, quartered

2 cloves garlic, crushed

1 cup white wine

1 cup orange juice

1/4 cup lemon juice

2 tablespoons dried oregano

1/4 cup Worcestershire sauce

7- to 8-pound bone-in ham

For the glaze:

1/2 cup Dijon mustard

1/2 cup apple jelly

1. Using a mortar and pestle or a zip-close plastic bag and a meat mallet, combine and lightly crush the cloves, fennel, cumin and coriander.

2. In a large stock pot (big enough to hold the ham) over medium-high, heat the oil. Add the crushed seeds, onions and garlic. Cook for 5 minutes, or until the onions begin to brown. Add the wine, orange juice, lemon juice, oregano and Worcestershire sauce. Place the ham in the pot and fill with water. Bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours.

3. Heat the oven to 450 degrees. Line a baking sheet with foil and place a roasting rack over the foil. Remove the ham from the pot and place on the rack.

4. In a small bowl, whisk together the mustard and apple jelly, then brush the mixture all over the surface of the ham. Roast for 25 minutes, or until the surface of the ham is golden and the glaze is bubbly. Allow the ham to rest in a warm place for 20 minutes before slicing.

Makes 12 servings.