Spiral-cut ham wasn't specified for this recipe but since it's a matter of heating it through and glazing the ham, it shouldn't much matter. With the majority of the slicing work done, they are a million times easier to serve and I'm all about avoiding mangling my main course.
This recipe was chosen for it's simplicity. After getting started, I saw how much compote there would be and only used half the reserved quantity. The other half-cup of reserved preserves, mustard, and juice mix went down the drain, which is a damn shame since the stuff is kind of expensive. The modified recipe below takes that into consideration; everything but the ham is halved.
Raspberry-Mustard Glazed Ham with Warm Berry Compote
from Cooking Club of America
click to print
1/2 c raspberry preserves
1/4 c Dijon mustard
2 tbsp cranberry-raspberry juice blend
1 (6 ½- to 8½-pound) bone-in half ham
1 c fresh raspberries
1 c fresh blackberries
1 1/2 tsp chopped fresh thyme
Heat oven to 350°F.
Stir preserves, mustard and juice in medium bowl until combined; reserve 1/2 cup for the Compote.
This quantity is per the original recipe. I should've cut this in half as written in the list above.
Place roasting rack in large shallow roasting pan; place ham on rack. Brush with remaining preserves mixture.
Bake 1 1/2 to 2 hours or until internal temperature reaches 140°F., brushing with preserves mixture every 20 minutes. Remove ham. Cover loosely with foil; let stand 15 minutes.
Starting at the top and moving left to right: the ham baked 20 minutes and brushed, baked 40 minutes total and brushed, baked 60 minutes total and brushed, baked 80 minutes, ham brushed one final time, and the ham covered with foil.
Meanwhile, place reserved 1/2 cup preserves mixture in large saucepan; add raspberries, blackberries and thyme.
Cook over medium heat 15 to 20 minutes or until berries are soft and sauce is slightly thickened.
Serve compote over sliced ham.
Ham is sweet anyway, but this raspberry-mustard glaze nearly puts it in the candy category. Top it with the compote and who needs dessert? I'm glad I cut the compote quantity in half. The remaining berries I'd purchased will go to another effort. Even the majority of the compote I did make will be waste. If you have a thing for super sweet pork, you'll want to load up on this stuff - it does taste good. For me though, a little goes a long way.
I do think the compote would be great on sandwiches. Imagine a ham sandwich with compote with an amazing likeness to Monica Geller's Turkey Sandwich (minus the moist-maker).
A little sidetracked, let's talk ham. I wouldn't say it was overcooked but it wasn't quite as juicy as ham should be. Ok, so it was a little overcooked. I'd allowed to cook so long that it started to all apart!
Will I do this same recipe again? Likely not. I'm not sure I'll do an 8.5 lb ham again - it's a lot for one.
Cost:
- raspberry preserves: $2.80
- Dijon mustard: $1.80
- cranberry-raspberry juice blend: $0.02
- bone-in half ham: $25.09
- fresh raspberries: $2.39
- fresh blackberries: $3.49
- fresh thyme: $0.35
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