Blackberry-Mustard Glazed Ham

Blackberry-Mustard Glazed Ham Recipe
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.

Yield:

20 servings (serving size: 3 ounces ham and about 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 27 %
Fat 5.6 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 18.3 g
Carbohydrate 14.8 g
Fiber 1 g
Cholesterol 45 mg
Iron 1.5 mg
Sodium 1011 mg
Calcium 15 mg

Ingredients

1 (5-pound) 33%-less-sodium smoked, fully-cooked, bone-in ham half
Cooking spray
1/2 cup apple juice
1 (13-ounce) jar blackberry preserves
1 (7.3-ounce) jar whole-grain Dijon mustard

Preparation

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

Note:

Jackie Mills,

November 2005
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