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Glazed Ham with Blackberry Sauce

Leigh Beisch
Prep time 20 mins
Cook time 2 hrs, 30 mins
Yield 16 servings plus leftovers (serving size: about 4 ounces ham and 3 tablespoons sauce).
The secret to making a juicy ham is all in the glaze. We call for using half the sauce to baste and the other as a spread to serve with the glazed ham so that the blackberry jam really shines.

Ingredients

  • Ham:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2/3 cup seedless blackberry jam
  • 1 teaspoon freshly ground black pepper
  • 1 (8- to 9-pound) smoked, bone-in ham shank, trimmed
  • Cooking spray
  • Sauce:
  • 1 cup apple cider
  • 1/2 cup dry white wine
  • 1 cup seedless blackberry jam
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 337
  • fat 12 g
  • satfat 4 g
  • monofat 6 g
  • polyfat 1 g
  • protein 31 g
  • carbohydrate 25 g
  • fiber 0.0 g
  • cholesterol 100 mg
  • iron 1 mg
  • sodium 143 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare ham, combine 2 tablespoons mustard, sugar, 2/3 cup jam, and pepper in a small bowl; spread half of jam mixture over ham. Place ham on a broiler pan coated with cooking spray; insert a thermometer into thickest portion of ham. Bake at 350° for 2 1/2 hours or until thermometer registers 160°, basting with remaining jam mixture occasionally.

  3. To prepare the sauce, combine the cider and wine in a small saucepan over medium heat; bring to a boil. Stir in 1 cup jam and 1 tablespoon mustard. Reduce heat to low, and cook until jam dissolves, stirring frequently. Remove from heat, and stir in juice. Serve with ham.