Lunch / Dinner
Blackberry & Rum-Glazed Ham
Preparing this ham is simple: score it, cover and steam, then baste and roast. Honestly, besides scoring the rind and making the simple but outrageously good Blackberry & Rum glaze, it’s pretty much hands-off. Then just carve, eat, and enjoy an Easter ham you won't soon forget!
Test Kitchen Tip
The USDA recommends heating (cooking) a fully cooked (not fresh) ham in an oven no lower than 325 degrees to an internal temperature of 140°.
Preheat oven to 325°. Line a baking sheet with foil; top with a rack.
Score ham rind in a diamond pattern on all sides; transfer to prepared baking sheet and pour 1½ cups water under rack. Wrap ham and baking sheet tightly with foil (without letting foil touch ham).
Cook ham according to package directions (14–16 minutes per pound), about 2½ hours.
Meanwhile, heat brown sugar, preserves, butter, rum, lemon juice, pepper, and salt for the glaze in a saucepan over medium-high until sugar dissolves and preserves melt, 5 minutes. Add blackberries and simmer glaze until berries soften, 5 minutes; crush berries with a potato masher. Reserve one-third of glaze for basting and remaining two-thirds for serving.
Baste ham with reserved one-third glaze when there is 25 minutes left of cook time. Cook ham, uncovered, 25 minutes more. Transfer ham to a cutting board; tent with foil and let rest 30 minutes before carving. Serve ham with remaining two-thirds glaze.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 13g 65%
Cholesterol 164mg 54%
Sodium 1956mg 81%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.