Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/6179/
Glazed Ham with Dried Cherry Caramelized Onions
Yield: Serves 10
Ingredients
| 1 |
|
(3 lb.) cooked boneless ham
|
|
|
|
|
|
Glaze: |
| 2 |
Tablespoons |
honey
|
|
|
| 1 |
teaspoon |
cider vinegar
|
|
|
| 1 |
Tablespoon |
stone ground mustard
|
|
|
|
|
|
Caramelized Onions: |
| 5 |
|
medium onions, halved lengthwise and thinly sliced (about 5 cups)
|
|
|
| 3 |
Tablespoons |
butter
|
|
|
| 1/2 |
cup |
dried tart cherries
|
|
|
| 1/3 |
cup |
cider vinegar
|
|
|
| 2 |
Tablespoons |
honey
|
|
|
| 1/2 |
teaspoon |
ground cardamom
|
|
|
| 1/4 |
cup |
almonds, sliced or slivered and toasted
|
|
|
Directions:
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
Meanwhile, for glaze, in a small bowl combine honey, cider vinegar and mustard. Brush ham with glaze during the last 5 minutes of baking.
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 dried cherries, cider vinegar, honey and cardamom. Simmer, uncovered, for 5 minutes.
Stir in toasted almonds. Slice ham; serve with onion mixture.
Serving Suggestions:
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 courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/6179/