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What A Ham!

April 6, 2010 - Jill Anderson

Happy Tuesday Morning!  I hope everyone had a lovely Easter.  As usual, I am looking out the window by my desk at another gorgeous morning.  Yesterday I spend about two hours rearranging both my refrigerators in an effort to shove the Easter leftovers in them.

There actually wasn't that much food leftover but the fridges are full because we have company coming in on Wednesday and if you read the blog on Make Ahead Entertaining then you know why they are so full.

Backing up a few days to the Wednesday before Easter, I asked my husband what he'd like to have for Easter dinner.  Without hesitation he says HAM.  Ladies, have any of the rest of you noticed that if asked what he wants to eat for any holiday, a man's response usually involves either the grill, pork or BOTH?

Natually, he didn't just want a HAM, but in an attempt to get as much sugar as possible into his body with the least amount of effort he requested a glazed ham to be accompanied by a sweet potato casserole.  I'm not even going to tell you about the two pound chocolate peanut butter egg he had for breakfast!  What animal could have possibly laid THAT?

Hamming It Up

Ham is pretty straight forward right?  Its already cooked (unless you get a fresh picnic) so all you have to do is slather it up with something sugary and bake till heated through.  Almost nobody can mess up a ham.

A trip to the grocery store for a can of pineapple rings, a jar of maraschino cherries, a box of brown sugar and a jar of cloves and you are all set!  Is BLECHH a word?  I think that recipe is a relic from the 1950's that just refuses to die (along with that green bean, mushroom soup and canned fried onion monstrosity). 

I began digging around in my pantry, fridge and freezer looking for something interesting with which to make a glaze.  BINGO!  A bag of frozen blackberries, of course some brown sugar...and what else?  Something with a little zip, a little distinction. 

There is was in the door of the fridge; winking at me from behind the ketchup bottle.  Dijon mustard!  No...I'm not crazy, really!  You did read that right; blackberries, brown sugar and Dijon Mustard.  It may sound a little strange but the flavor profile is fantastic AND the crust on the ham is sticky dark purple perfection.

Blackberry Brown Sugar Dijon Glaze 

I neglected to mention that this recipe is about as easy as it gets and only has four ingredients.  If you don't eat ham (which I do not), you could certainly use this on a whole chicken or turkey.

  • 2 cups frozen  organic blackberries, thawed
  • 1 cup packed organic brown sugar
  • 1/2 cup wildflower honey (may sub any type honey you want)
  • 2 tablespoons dijon mustard
  1. Place thawed blackberries in blender and process until smooth.  Pour through a fine sieve to strain out seeds.
  2. Transfer strained blackberry puree to a 1 quart stainless pot.  Add brown sugar, honey and mustard, stir to combine.  Bring mixture to a boil; reduce heat and simmer uncovered until reduced and thickened.
  3. Use glaze to baste ham or poultry every 20 minutes during baking. 

Don't be alarmed when  you see the finished product.  It looks very dark because the glaze is dark to begin with but it isn't burnt.  I baked my ham at 350 degrees for about 15 minutes per pound.  I brushed it with the glaze and pan drippings about every 20 minutes.  Go by the instructions for the weight of what you are baking.

This is such a simple glaze with a very unique flavor.  I hope you will give it a try.  As always, if you have any questions or comments please feel free to write in.

Today's Food Quote

"HAM AND EGGS - A day's work for a chicken; a lifetime commitment for a pig."   Anonymous






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Blackberry Brown Sugar Dijon Mustard Glazed Ham