Ham with Cactus Apple Mustard Glaze

Secret Ingredient
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Cactus Apple Jelly

A blend of tart Granny Smith apples and juice from the prickly pear cactus fruit yields a distinctively tart, yet sweet flavor with a beautiful crystal clear rose color.

Recipe

Ham with Cactus Apple Mustard Glaze

For spiral sliced fully cooked ham this glaze can be made up to 1 week ahead.Glaze:

  • 1/2 c. (6 oz.) Cactus Apple Jelly
  • 1 tbsp. Dijon mustard
  • 1 tbsp. bourbon (opt.)
  • 1 1/2 tsp. lemon juice
  • 1/8 tsp. ground cloves
  • 1 (7-9 lb.) shank portion spiral cut ham

For Garnish:

  • fresh pineapple
  • apple wedges.

Melt jelly in a small saucepan or in microwave. Remove quickly from heat so not to lose the natural red color of the prickly pear cactus. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Place ham cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven.
Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving.
To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple and apple wedges. Serve remaining jelly at the table.

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