April 21, 2014

Blackberry-Apricot Sliced Ham


Hey folks, here's another Easter recipe that's sure to please!  I don't usually incorporate too many sweet flavors when I cook (obviously, due to just about every one of my recipes).  However, while browsing the aisles at ShopRite, I opted for these flavors, and I was pretty excited to get home and make it work.  I wanted to use cherries (not the gross Maraschino cherries, but the cherries with the pits) instead of blackberries, but I couldn't find any, and then I saw the blackberries and figured I could definitely make the swap.  Anywho, read on to find out how to make this great glaze, which you could use for many different things: ice cream topping, waffle topping, mix into yogurt, enjoy on a turkey sandwich, etc.  Let me know how you would use it!

What You'll Need:
  • (1) 3-lb. boneless, fully-cooked ham 
  • 2 tbsp. butter
  • 3 tbsp. brown sugar
  • 12 oz. apricot preserves
  • 12 oz. blackberries
  • 1/4 cup water
  • 1 tbsp. balsamic vinegar
  • Pinch of salt

1.  Let the ham come to room temperature, making sure it warms through evenly.  While the ham is sitting, in a saucepan over medium heat, combine butter, brown sugar, apricot preserves, and blackberries and whisk until incorporated.  Add the water, balsamic vinegar, and salt and whisk well until the blackberries start to wilt down.   Turn your burner down to low and simmer for about an hour, or until it reduces by half and becomes thick.

2.  Brush ham with the glaze and transfer to a 325-degree oven.  After about 1 hour, pour about 2/3 of the sauce over the ham and cook for another hour, or until the ham is completely heated through.  Baste the ham occasionally. 

4.  Remove the ham from the oven when the inside temperature is between 150-160 degrees.  Transfer to a cutting board and slice into about 14-16 slices.  Spoon the rest of the glaze over the slices, serve, and enjoy!




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