Baked Ham with Spiced Cherry Glaze

Original Recipe HERE

* This is one of the menu items Husband researched, planned, shopped for, and executed for Easter 2013. It was the best meal he's ever made. *

 

Ingredients

Nonstick spray

1 (5-pound) boneless ready-to-eat ham

1/2 cup water or white wine [he used water]

1 cup cherry preserves

1 tablespoon creamy prepared horseradish [he used regular]

1 tablespoon packed light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 lemon, zested and juiced

 

Directions

(1) Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.

(2) Score the top and sides of the ham with a small sharp knife in a crisscross pattern.

(3) Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.

(4) To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl.

(5) Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.

(6) Remove the ham from the oven and brush the top with 1/4 cup of the glaze.

(7) Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer.

(8) Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

Cranberry & Horseradish Relish

This recipe was given to me by my brother with the title of "Mrs. Stamberg's Cranberry Relish."  I have no idea who that is, so my apologies for removing her name from the recipe here.  But I have no way of authenticating or verifying who this mystery woman is, so better safe than sorry.  Also, maybe someone will tack my name onto it from now on and pass it along, and I can take credit...  Would that technically be plagarism?

The original recipe said this makes 1.5 pints, but I didn't measure the final product.  Surprisingly, even my kids ate their portion of this.  And all the adults at Christmas dinner really liked it.  I was told that the horseradish "threatens to overpower the other flavors but backs off at the last second."  We served it with a spiral ham.

 

Ingredients

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

1 to 2 tablespoons white horseradish from a jar [I used one]

Directions

(1) Grind the raw berries and onion together, preferably with a meat grinder ir food processor, until texture is still slightly crunchy and coarse.

(2) Add everything else and mix.  Put in a plastic container and freeze.

(3) Early on the morning of the day it will be served, move it from freezer to refrigerator compartment to thaw.  The relish will be thick, creamy, pink, and with some icy slivers left.

Kid Participation:

* Push buttons on food processor (or grinding meat grinder like in the Olden Days)

* Mix everything together