Cherries Jubilee Black Pepper Glazed Ham Recipes

CHRISTMAS CHERRY HAM GLAZE

Steps:

• In a medium saucepan combine all ingredients; bring to a light simmer over medium heat.
• Reduce heat to low and simmer stirring for 5 minutes.
• The last 30 minutes of cooking the ham remove from oven and baste with the sauce.
• Continue to cook uncovered for 30 minutes.

CHERRIES JUBILEE-BLACK PEPPER GLAZED HAM

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.

BAKED HAM WITH CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

BAKED HAM WITH BLACK CHERRY GLAZE

Steps:

• Put ham on a rack in a roasting pan. Bake at 325F 90-120 minutes until done (130-140F). Brush with sauce during final 30 minutes.
• Meanwhile, make sauce. Drain cherry liquid into a sauce pan. Stir in Madeira, sugar cornstarch and lemon juice. Cook over medium heat, stirring until sauce boils and thickens slightly. Boil 1 minute. Remove from heat and brush on ham during final 30 minutes in oven. Into the remaining sauce, add the canned cherries. Reheat. Serve with ham.