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.
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
1 cup apple cider
1/2 cup dry white wine
1 cup seedless blackberry jam
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
How to Make It
Preheat oven to 350°.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.