Health

Glazed Ham with Blackberry Sauce

ham-blackberry-sauce Leigh Beisch

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

Preparation


  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.


  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: 16 servings plus leftovers (serving size: about 4 ounces ham and 3 tablespoons sauce).

Nutritional Information

Calories per serving: 337
Fat per serving: 12g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 31g
Carbohydrate per serving: 25g
Fiber per serving: 0.0g
Cholesterol per serving: 100mg
Iron per serving: 1mg
Sodium per serving: 143mg
Calcium per serving: 14mg