Cherry and Champagne Glazed Ham
Cherry and Champagne Glazed Ham
Easter is right around the corner, and that's the reason I developed this recipe. I love using champagne to make a glaze for roasted ham, and this year my son Bladen was asking for something made with cherries. The two seemed a match made in heaven, and the end result was better than I expected!
Since gorgeous cherry preserves have the perfect amount of sweetness to balance out dry champagne, I thought "we have a winner!" Winner indeed—the smokiness of the ham is a gorgeous foil to the sweet/tart champagne sauce with cherries. The final dish is really well balanced.
Even better? It's incredibly simple to put together. Just a couple minutes of work with a knife and your ham is beautifully scored. Add whole cloves to the outside to decorate the exterior and perfume the interior. Then roast it slowly with a simple drizzle or two of champagne and the sweet sauce to make a simple glaze.
This gorgeous dish is really simple, inexpensive, and incredibly impressive, making it the perfect centerpiece for a busy holiday table. And everybody loves the combination of flavors—sweet, smoky, and tart—so this will be a new family favorite! Make this ham for Easter, or as a colorful centerpiece during the winter holidays. This dish works no matter what you're celebrating.
- 1 bone-in, fully cooked ham
- Whole cloves (enough to stud the ham at all scored intersections: 24 or so)
- 3 cups dry champagne, divided
- 10 ounces cherry preserves
- 2 teaspoons ground ginger
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1/2 cup dried cherries
- 1 tablespoon cornstarch
- 2 tablespoons water
- Preheat oven to 275F.
- Place ham on a large baking sheet. With a sharp knife score the ham all over in diagonal stripes, creating a diamond pattern.
- Place whole cloves at the intersections of each diamond shape, pressing gently so that the cloves adhere. Repeat to cover entire ham.
- Pour approximately one cup of the champagne over the top of the ham, working gently so as not to dislodge the cloves.
- Bake ham at 275F for approximately one to 1 1/2 hours. In the meantime make the glaze.
- In a small saucepan combine the cherry preserves and champagne. Heat over medium-low heat, whisking to combine, until preserves are melted. Stir in ground ginger, brown sugar, honey and dried cherries, whisking well.
- Remove approximately 1/2 cup of the cherry mixture, and use it to glaze the ham, repeating twice. Bake ham an additional 1/2 hour.
- In a separate container, make a slurry out of the water and cornstarch, stirring well until smooth. With the cherry mixture at a low simmer, add the cornstarch slurry, whisking constantly. Bring cherry sauce back to a boil, reduce to a simmer, and cook for approximately 2 minutes, until sauce is thickened and glossy.
Note: Be sure to save the ham bone when you're finished. Simmer it off in a couple of quarts of water to make delectable ham stock. That makes amazing bean soups!
Score the Ham
Season with Cloves
Drizzle with Champagne
Rest and Carve
Serve with Cherry-Champagne Sauce
No Worries About Leftovers: We've Got You Covered!
© 2019 Jan Charles