Glazed HamShake up the traditional holiday menu by pairing your ham with cherry caramelized onions. Photo courtesy



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April 2010

Product Reviews / Main Nibbles / Meat & Poultry

Easter Ham Recipes

Page 2: Glazed Ham With Dried Cherry Caramelized Onions

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On The Menu


Glazed Ham With Dried Cherry Caramelized Onions

Perfect for a late lunch or dinner. This cooked, boneless ham is glazed with a mixture of honey, mustard and cider vinegar.


  • 3-pound, fully cooked, boneless smoked ham
  • 2 tablespoons honey
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon cider vinegar
  • 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 cardamon
  • 1/4 cup almonds, sliced or slivered, and toasted


  1. Heat oven to 325°F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140°F (about 15 to 18 minutes per pound).
  2. 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.
  3. 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.
  4. 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.
  5. Slice ham; serve with onion mixture.


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