Feel free to make the glaze a day ahead—it'll be all the better for it. Store any leftovers in an airtight container in the refrigerator for up to a week. Stir a teaspoon of leftover glaze into a quarter-cup of mayonnaise and spread it on leftover ham sandwiches during the week ahead.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- Yield:serves 6 to 8
- Active time: 30 minutes
- Total time:About 2 1/2 hours
- For the Ham:
- 1 1/2 cups sour cherry preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small onion, finely chopped (about 1/2 cup)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 bone-in shank-end ham (6 to 8 pounds total)
- 1/4 cup white wine
- For the Potatoes:
- 2 1/2 pounds small potatoes, scrubbed clean
- 3 tablespoons butter, cut into chunks
- 2 tablespoons minced flat-leaf parsley
- 1/2 teaspoon lemon zest from 1 lemon
Add cherry preserves, mustard, vinegar, onion, nutmeg, cinnamon, cayenne, 1/8th teaspoon salt, and 1/8th teaspoon pepper to the bowl of a food processor or blender and purée until smooth. Refrigerate for at least an hour and up to a day to allow flavors to marry.
Adjust oven rack to lower-middle position and preheat oven to 325°F.
Place ham flat-side down in a large roasting pan. Using a sharp knife, score the rounded side with diagonal cuts to form a diamond pattern.
Roast until a meat thermometer inserted into the deepest part of the ham registers 115°F, 45 minutes to 1 hour. Remove from oven and generously slather it with glaze, making sure to get it into the cuts. Return ham to the oven and continue to bake until caramelized on the outside and a meat thermometer inserted into the thickest part of the meat reads 135°F, about 45 minutes longer.
Meanwhile, add potatoes to a medium stockpot filled with cold water. Season generously with salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain the potatoes in a colander. Return to pan and add butter, stirring to coat. Set aside.
When done, transfer ham to a cutting board, tent lightly with foil, and let rest at least 10 minutes. Meanwhile, place roasting pan with drippings over high heat. Add wine and cook, using a wooden spoon to scrape up and browned bits. Simmer until lightly thickened, about two minutes, then transfer to a bowl and set aside.
Carve ham, place on a platter and drizzle with pan sauce. Reheat potatoes and sprinkle with parsley and lemon zest. Season to taste with salt and pepper. Serve ham and potatoes family style, passing additional glaze as a garnish.