This classic recipe will be well received at all of your holiday gatherings; try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley.
1 (5-pound) 33%-less-sodium smoked, fully-cooked, bone-in ham half
1/2 cup apple juice
1 (13-ounce) jar blackberry preserves
1 (7.3-ounce) jar whole-grain Dijon mustard
How to Make It
Preheat oven to 350°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray.
Combine juice, preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of preserves mixture.
Bake ham at 350° for 1 1/2 hours or until a thermometer registers 140°, basting with half of preserves mixture every 20 minutes. Remove ham from oven. Place ham on a platter; cover and let stand 15 minutes before slicing.
Place reserved preserves mixture in a large nonstick skillet over medium-low heat. Cook until reduced to 1 cup (about 15 minutes). Serve sauce with ham.
Wine note: Smoked ham is a wine challenge--the dominance of the smoke usually ends up making wine taste like water. But one part of the world has a lot of experience pairing ham and pork with wine, and that's the Alsace region of France. With a ham dish as complex as this one, opt for one of the most dramatic wines from Alsace: a dry muscat. Domaine Weinbach's Muscat Réserve 2003 ($38) is one of the best and dramatic enough to match this ham. Its exuberant fruity flavors must be experienced to be believed. -KM
I've tried a lot of ham glazes and most are just so-so brown sugar concoctions. This was really amazing! Great tang from the mustard and sweetness from the blackberry preserves (get the best you can find). I started thickening the reserved glaze portion right away, which was good, because it took quite a bit longer than 15 minutes to thicken up. I just reheated it before serving.
This was good, but not something I had to make myself stop eating, which is a must for 5 stars. Used all fruit seedless jam, though many jams vary drastically in flavor, so perhaps there is a better one for this application. I still like the idea of blackberry and mustard, so I'm thinking I'll try replacing the apple juice with tangerine and a bit of honey, and adding rosemary. Also may try throwing blackberries in the juicer and sweetening myself rather than using jam, because the mixture was too thick. Hard to baste and tended to cake up and over-caramelize rather than glaze the ham. All of that would make it more work, but this really needed some added complexity for me. Good potential though.
WoW! My hubby always brags about my cooking, but everyhting I make is just "good"....nothing more to say than it was good and "I'd eat it again"...this however, got rave reviews! He's still talking about it and I made it for Xmas Eve dinner! This was my first time making a ham like this and I have to say I'd pick this anyday over a turkey...soooo good and you CAN'T mess it up! I'm not even a huge ham fan and loved it!