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Christmas: Cherries Jubilee-Black Pepper Glazed Ham

Source of Recipe


Southern Living, December 2010



List of Ingredients



• 1 (10- to 12-pound) smoked, ready-to-cook bone-in ham
  
• 1 (14-ounce) can low-sodium chicken broth
  
• 2¼ cups cherry preserves (about two 12-ounce jars)
  
• ¾ cup brandy
  
• ¼ cup cider vinegar
  
• 1 Tbsp freshly ground pepper
  
• 3 Tbsp whole grain Dijon mustard
  
• 3 Tbsp cane syrup
  
• Whole grain Dijon mustard
  
• Garnishes: fresh cherries, fresh sage sprigs
  






Instructions



1. Remove skin from ham, and trim fat to ¼-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in an aluminum foil-lined roasting pan; add broth to pan.
   
   
2. Stir together preserves and next five ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until mixture is slightly reduced. Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.
   
   
3. Bake ham at 275° F on lower oven rack 4 hours to 4 hours and 30 minutes, or until a meat thermometer inserted into thickest portion registers 148°, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing. If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard. Garnish, if desired.
   
   Makes 10 servings.
   
   
   SERVING IDEA
   For a holiday open house or Christmas brunch, serve ham in split biscuits with mustard and the chilled cherry sauce.
   
   






Final Comments


We tested with Smucker's Cherry Preserves and Smithfield Hardwood Smoked, Ready-to-Cook Ham.