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Cherries Jubilee-Black Pepper Glazed Ham

Photo: Jennifer Davick; Styling: Buffy Hargett
Total time 4 hrs, 45 mins
Yield Makes 10 servings
We baked this ham at a low temperature—275°—which made it juicier and more tender than a higher temperature would have yielded.


  • 1 (10- to 12-lb.) smoked, ready-to-cook bone-in ham
  • 1 (14-oz.) can low-sodium chicken broth
  • 2 1/4 cups cherry preserves (about 2 [12-oz.] jars)
  • 3/4 cup brandy
  • 1/4 cup cider vinegar
  • 1 tablespoon freshly ground pepper
  • 3 tablespoons whole grain Dijon mustard
  • 3 tablespoons cane syrup
  • Whole grain Dijon mustard
  • Garnishes: fresh cherries, fresh sage sprigs

How to Make It

  1. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in an aluminum foil-lined roasting pan; add broth to pan.

  2. Stir together preserves and next 5 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until mixture is slightly reduced. Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.

  3. Bake ham at 275° on lower oven rack 4 hours to 4 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 148°, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.

  4. If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard. Garnish, if desired.

  5. Note: We tested with Smucker's Cherry Preserves and Smithfield Hardwood Smoked, Ready-to-Cook Ham.