Recipe by BM17
I've never tried this recipe. I found it in the November 2005 issue of Cooking Light and it just looks so easy.
Top Review by GirlyJu
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!)
- 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
Directions See How It's Made
- 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.