I moderated the sauce for a smaller ham and used regular and cherry brandy. The crust was amazing!!!
Cherries Jubilee-Black Pepper Glazed Ham
Photo: Jennifer Davick; Styling: Buffy Hargett
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4 Hours, 45 Minutes
- 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
- 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.
- Note: We tested with Smucker's Cherry Preserves and Smithfield Hardwood Smoked, Ready-to-Cook Ham.
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