Glazed Ham with Dried Cherry Caramelized Onions
Courtesy of National Pork Board
Servings: 10
Prep Time: 10 Min.
Cook Time: 45 Min.
Prep Time: 10 Min.
Cook Time: 45 Min.
What you need:
* 3 lb. fully-cooked boneless smoked ham
* 4 Tbsp. honey, divided
* 1 Tbsp. stone-ground mustard
* 1/3 c. + 1 tsp. cider vinegar, divided
* 5 medium onions, halved lengthwise and thinly sliced (about 5 c.)
* 3 Tbsp. butter
* 1/2 c. dried tart cherries
* 1/2 tsp. cardamom
* 1/4 c. almonds, sliced or slivered, and toasted
* 4 Tbsp. honey, divided
* 1 Tbsp. stone-ground mustard
* 1/3 c. + 1 tsp. cider vinegar, divided
* 5 medium onions, halved lengthwise and thinly sliced (about 5 c.)
* 3 Tbsp. butter
* 1/2 c. dried tart cherries
* 1/2 tsp. cardamom
* 1/4 c. almonds, sliced or slivered, and toasted
What to do:
1. Heat oven to 325°F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat
thermometer registers 140°F. (about 15 to 18 minutes per pound).
2. Meanwhile, for glaze, in a small bowl combine 2 Tbsp. honey, 1 tsp. cider vinegar and 1 Tbsp. mustard. Brush ham with glaze during the last 5 minutes of baking.
3. To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 c. dried cherries, 1/3 c. cider vinegar, 2 Tbsp. honey and 1/2 tsp. cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
* Perfect for a late lunch or dinner. This cooked, boneless ham is glazed with a mixture of honey, mustard and cider vinegar. Serve with sugar snap peas and roasted new potatoes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
thermometer registers 140°F. (about 15 to 18 minutes per pound).
2. Meanwhile, for glaze, in a small bowl combine 2 Tbsp. honey, 1 tsp. cider vinegar and 1 Tbsp. mustard. Brush ham with glaze during the last 5 minutes of baking.
3. To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 c. dried cherries, 1/3 c. cider vinegar, 2 Tbsp. honey and 1/2 tsp. cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
* Perfect for a late lunch or dinner. This cooked, boneless ham is glazed with a mixture of honey, mustard and cider vinegar. Serve with sugar snap peas and roasted new potatoes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 277; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 43mg; Total Carbs: 20g; Fiber: 2g; Protein: 26g; Sodium: 1337mg;