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Categories:Viewed: 14 - Published at: 6 years ago
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
Method
- 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 Reserve 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
