Leigh Beisch
Prep Time
20 Mins
Cook Time
2 Hours 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.

Make the perfect glaze using the spiciness of the Dijon mustard to complement the tartness of the blackberry jam. This tasty main course has one-tenth the sodium of a traditional cured ham.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

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