Blackberry-Mustard Glazed Ham

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

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 27%
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.3g
  • Carbohydrate: 14.8g
  • Fiber: 1g
  • Cholesterol: 45mg
  • Iron: 1.5mg
  • Sodium: 1011mg
  • Calcium: 15mg

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

  1. Preheat oven to 350°.
  2. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray.
  3. Combine juice, preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of preserves mixture.
  4. 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.
  5. 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.
  6. 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
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