Prep 10 mins
Cook 1 hr 30 mins
I've never tried this recipe. I found it in the November 2005 issue of Cooking Light and it just looks so easy.
- 1 (7 1/3 ounce) jar whole grain Dijon mustard
- 1⁄2 cup apple juice
- 1 (5 lb) smoked fully-cooked half bone-in 33% reduced-sodium ham
- 1 (13 ounce) jar blackberry preserves
- cooking spray
- Preheat oven to 350F degrees.
- 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, blackberry preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of the preserves mixture.
- Bake ham for 1-1/2 hours or until a thermometer registers 140F, basting with half of the preserves mixture every 20 minutes.
- Remove ham from oven. Place ham on a platter, cover and let stand 15 minutes before slicing.
- Place remaining preserves mixture in a large nonstick skillet over medium-low heat. Cook until reduced to 1 cup (about 15 minutes.) Serve sauce with ham.
This ham is super easy and truely de-lish. I served it with Brussels Sprouts with Pecans, and Cinnamon Stewed Apples for dinner. (Then I served the apples and ham again for breakfast the next morning with french toast!)
I was wondering if someone had posted this recipe! I have made this ham for Christmas for the past two years; including my first time hosting Christmas at my house, and plan to make it again this year! It's very easy to do and the ham turned out moist and flavorful each time. I have always used a spiral cut ham and it works great. The dijon and blackberry go together perfectly and offer a very unique taste to the ham! I will say that my 7 pound ham would not have even come close to feeding 20, so I think that a serving adjustment may be in order, since this recipe calls for only a 5lb ham.