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.
Ingredients
- 3 pounds smoked ham (fully-cooked boneless)
- 2 tablespoons honey
- 1 tablespoon stone ground mustard
- 1 teaspoon cider vinegar
- 5 onions (medium, 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 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 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon 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 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
- Serves 10.
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