Cherries Jubilee-Black Pepper Glazed Ham
12/29/2014, 6:41 a.m.
- 1 fully cooked smoked bone-in ham (10 to 12 lb)
- 1 ¾ cups reduced-sodium chicken broth (from 32-oz carton)
- 2 jars (12 oz each) cherry preserves (2 1/4 cups)
- ¾ cup brandy
- ¼ 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
- 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.