Cider-Braised Ham with Cherry-Chutney Glaze

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Imagine ham braised in allspice, clove and cinnamon-spiced cider and covered in a delicious cherry-chutney glaze. Yeah, it’s that good.

Cider-Braised Ham with Cherry-Chutney Glaze | Taking On Magazines | | Imagine ham braised in allspice, clove and cinnamon-spiced cider and covered in a delicious cherry-chutney glaze. Yeah, it's that good.

Several years ago, we visited some relatives for Easter. It was Dudette’s first time meeting some of her extended cousins, aunts and uncles and she had a ball.

For me, a big part of the trip was to help my 70+ year-old aunt prepare the big meal for the hordes that descended upon her house that Sunday afternoon. We had a fantastic time working together in the kitchen. My aunt had a gorgeous pork loin that cooked alongside other vegetables and side dishes, and she she made her signature flan for dessert. It was an amazing meal

But. I learned for the first time what a unique, different branch of family these wonderful folks were from us. When we’re invited somewhere to  eat, we eat what’s on the table. There are no special dietary needs or requests, just the hope that food won’t run out before tummies are full.

Not so at my aunt’s gathering. There were vegans, folks with gluten intolerances, seafood-eating vegetarians, and so on and so on. It seemed that as the dinner hour approached, someone else called to express their special need and food request. By the time we sat down for dinner, the table was laden with an array of unique Easter food like I had never seen before.

At my table, we’re gonna have ham (I think).

The Process

You’re going to want to hug your Fine Cooking magazine close after this recipe, I promise.  The four-page spread covers everything from knowing what cut of ham to buy (and why you want to buy each cut)  to how to carve it properly.

In between all that are two cooking methods (roasting and braising) as well as three glazes, all of which sound delicious.

I chose to cider-braise my ham because I had cider and liked the thought of extra moisture that that cooking method would give. So, I poured apple cider in my roaster, added allspice berries, cloves, a cinnamon stick, and my bone-in butt ham. I covered the roaster and slid it all in the oven, then walked away for two hours.

When the time was up, I mixed together cherry preserves, vinegar, and some spices and coated my ham with the cherry-chutney glaze, then let it cook for another 20 minutes, brushing it a couple more time.

As requested by the magazine, the ham sat for half an hour before I allowed the family anywhere near it.

The Verdict

First off, the aroma throughout the house while the ham was cooking was amazing. It was mulled cider with a pork chaser. What’s not to love?

As far as the flavor, however, Dudette, unfortunately, wasn’t a fan. She had been complaining about the fact that she didn’t like ham from the moment I took the meat out of the fridge, so it wasn’t a big surprise.

Hubby and I thought the cider-braised ham was very good. I could taste the flavors from the braise and thought the cherry-chutney glaze did a fantastic job of accenting them. It worked very, very well with the ham too.

I do suggest watching the cooking time closely. I could have probably taken the ham out 15 minutes earlier than I did instead of leaving it in the full two hours.

What I’d Do Different Next Time

I’d cook the ham for 1 hour 45 minutes, not 2 hours.

The Recipe

Cider-Braised Ham with Cherry-Chutney Glaze
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Meat
Cuisine: American
Serves: 8-12
For the ham
  • 6 cups apple cider
  • 1 Tbs. allspice berries
  • 1 Tbs. whole cloves
  • 1 4-inch cinnamon stick
  • 1 8- to 10-lb. bone-in butt-end half city ham

For the glaze
  • 1 cup cherry preserves
  • 1 Tbs. red wine vinegar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • ½ tsp. ground cardamom
  • ½ tsp. ground ginger
  • ⅛ tsp. ground cloves
  1. Mix all the glaze ingredients together in a small bowl.
  2. Position a rack in the lower third of the oven and heat the oven to 350°F.
  3. Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add apple cider, allspice berries, whole cloves, and cinnamon stick.
  4. Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.
  5. Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
  6. Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.
  7. Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.


What do you typically serve on Easter Sunday? I’d love to make a leg of lamb, but our budget may not agree with me this year. Pork loin always goes over well too, especially if Dudette’s on an anti-ham campaign this time around. Any other suggestions would be very welcome!

23 thoughts on “Cider-Braised Ham with Cherry-Chutney Glaze

  • April 18, 2014 at 10:41 am

    I'm going to pass this recipe on to my girlfriend. She is cooking an Easter ham for a group of us and this sounds great.

  • April 16, 2014 at 7:46 pm

    I just love the spices you used for this ham and the color of that glaze is outstanding!

  • April 16, 2014 at 5:56 pm

    I could just repeat what I said on your fan page, but you'd probably kill me lol, so I'll just say that I am definitely pinning this

  • April 16, 2014 at 12:31 pm

    This looks amazing! I love cherries, and I love cider, and my husband loves ham. I'm not in charge of the Easter meal this year (just as well, because I'll be playing for orchestra Sunday and confirming six kids, two of whom need to be baptized, across two different services, with a celebration in between….. see what I mean about just as well?), BUT I think I might have to make this a week after. You've just convinced me that I need to pick up this month's Fine Cooking.

  • April 16, 2014 at 11:10 am

    Holly molly, finger licking good!!!
    just perfect for this easter….

  • April 16, 2014 at 8:51 am

    So,I think this is why I love Easter — not so much for the chocolate, but for the HAM! And this little hammy looks to.die.for!

  • April 15, 2014 at 8:58 pm

    Absolutely beautiful! And the spices…. Oh, man… And here I am eating chicken alfredo. I almost put my fork down and gave up eating.

  • April 15, 2014 at 8:54 pm

    This ham looks out of this world! I'm on such a ham kick lately…yum!

  • April 15, 2014 at 7:26 pm

    We're having steaks and baked potatoes for Easter this year haha, but I think my husband and Dad are sad that there won't be any ham! I may have to make this to surprise them!

  • April 15, 2014 at 2:00 pm

    I haven't made a ham at home in a few years! This looks like something I need to put together!

  • April 15, 2014 at 12:51 pm

    Ham is one of our favorite meals. Cider and cherries sound like a great compliment to the flavor of the ham. Love your photo.

  • April 15, 2014 at 11:39 am

    Ham is my favorite! I usually take the easy road and just do a spiral. Yours however, looks delicious. Might make me go outside the box (or pre wrapped spiral). Down 3 people for Easter sadly. My daughter and her boyfriend have 3 other places to go (she claims she didn't know I was having Easter here…duh, past 3 years). My son and his girlfriend broke up last week so she won't be coming. I only have about 15 lbs of ham and turkey. Maybe everyone will eat turkey and leave the ham for me. I see split pea and ham soup in my future! It's all good :)

    • April 15, 2014 at 1:17 pm

      Oh man. I'm so sorry that you're down three people. I wish the three of us could fill their spots. I'm sorry too that your son and his girlfriend broke up; that's always tough. (I love split pea soup.)

      • April 15, 2014 at 3:18 pm

        I'm not worried about losing 3 people. More ham for me (and I know you love the soup too). My birthday and Mother's Day are back to back this year so I get everyone in May No excuses. It's only been my birthday for 48 years as of May 10 so they should have that one figured out. And they only have one Mom for Mother's Day. I have the pics to prove it. Don't feel bad about the breakup. It's the 2nd time. We're used to it :) They'll live. Feel free to take a road trip and come by for dinner. A funny thought, sometimes my bday and Mother's Day fall on the same day. When my 1st Mother's Day came (23 years ago), I was exhausted. A girlfriend and I slept out the night before at a video store (before ticketmaster) to get Grateful Dead tix . Mother's Day my 1st year was a longggggg day :). Sorry to talk your ear off.

  • April 15, 2014 at 10:54 am

    OOoo glory! That is one good looking ham. I have absolutely zero idea how to carve a ham so I could definitely use that instruction. My method usually involves stabbing it with a fork then sawing away randomly wherever I see fit.

    • April 15, 2014 at 1:08 pm

      Oh heck, I don't have any idea how to carve one either. What's even worse is that I don't have the patience for it. I slashed and hacked this poor one to bits.

  • April 15, 2014 at 10:23 am

    What a gorgeous photo!!! I'm not a ham lover… but your pic has me tempted. My mom would love this though!
    We frequently have dinner parties with all the dietary restrictions. I've gotten pretty good at fulfilling them, but it can be tough sometimes!

    • April 15, 2014 at 1:07 pm

      Thanks, Kim. I'm so not used to the whole dietary restriction thing. My brother was on a low carb diet for years, but he just ate around the rice and mashed potatoes. I guess we all have to learn to flex though.


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