Best Cherries Jubilee Black Pepper Glazed Ham Recipes

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CHERRIES JUBILEE-BLACK PEPPER GLAZED HAM



Cherries Jubilee-Black Pepper Glazed Ham image

Try this festive dinner recipe! A succulent ham roast with a cherry glaze is the perfect centerpiece for your Christmas table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h5m

Yield 10

Number Of Ingredients 10

1 fully cooked smoked bone-in ham (10 to 12 lb)
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 jars (12 oz each) cherry preserves (2 1/4 cups)
3/4 cup brandy
1/4 cup cider vinegar
3 tablespoons coarse-grained mustard
3 tablespoons cane syrup
1 tablespoon freshly ground pepper
Additional coarse-grained mustard
Fresh cherries and fresh sage sprigs, if desired

Steps:

  • Heat oven to 275°F. Line roasting pan with foil. Remove skin from ham; trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in diamond pattern. Place ham in roasting pan; add broth to pan.
  • In 2-quart saucepan, stir together preserves, brandy, vinegar, 3 tablespoons mustard, the syrup and pepper; heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer 5 minutes, stirring constantly, until mixture is slightly reduced. Cover and refrigerate half of cherry mixture until serving time. Brush ham with half of the remaining cherry mixture.
  • Bake ham on lowest oven rack 4 hours to 4 hours 30 minutes or until meat thermometer reads 140°F, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.
  • Serve ham with mustard and reserved cherry mixture. Garnish with cherries and sage.

Nutrition Facts : Calories 450, Carbohydrate 26 g, Fiber 0 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1890 mg

CHERRIES JUBILEE-BLACK PEPPER GLAZED HAM



Cherries Jubilee-Black Pepper Glazed Ham image

How to make Cherries Jubilee-Black Pepper Glazed Ham

Provided by @MakeItYours

Number Of Ingredients 10

1 fully cooked smoked bone-in ham (10 to 12 lb)
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 jars (12 oz each) cherry preserves (2 1/4 cups)
3/4 cup brandy
1/4 cup cider vinegar
3 tablespoons coarse-grained mustard
3 tablespoons cane syrup
1 tablespoon freshly ground pepper
Additional coarse-grained mustard
Fresh cherries and fresh sage sprigs, if desired

Steps:

  • Heat oven to 275°F. Line roasting pan with foil. Remove skin from ham; trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in diamond pattern. Place ham in roasting pan; add broth to pan.
  • In 2-quart saucepan, stir together preserves, brandy, vinegar, 3 tablespoons mustard, the syrup and pepper; heat to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer 5 minutes, stirring constantly, until mixture is slightly reduced. Cover and refrigerate half of cherry mixture until serving time. Brush ham with half of the remaining cherry mixture.
  • Bake ham on lowest oven rack 4 hours to 4 hours 30 minutes or until meat thermometer reads 140°F, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.
  • Serve ham with mustard and reserved cherry mixture. Garnish with cherries and sage.

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