Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
How to Make 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 past 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 275 degrees F.
- 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 275 degrees F 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!
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© 2019 Jan Charles