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Breakfast - Brunch Classics
Glazed Ham with Dried Cherry Caramelized Onions
3 pound cooked boneless ham
2 TBS honey
1 TBS stone-ground mustard
1 tsp cider vinegar
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 TBS butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
2 TBS honey
1/2 tsp ground cardamom
1/4 cup almonds, sliced or slivered and toasted
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, combine 2 TBS honey, 1 tsp cider vinegar and 1 TBS mustard in a small bowl to make a glaze, brushing it over ham during the last 5 minutes of heating.
Soften onions in a covered Dutch with butter over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 TBS honey and 1/2 tsp cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham and serve with onion mixture. Serves 10. – Courtesy of the National Pork Board |
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