spiced cherry ham

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I’m working on a few Christmas projects, cooking a cozy pot of chicken soup with sage dumplings, baking bread and doing some editing today too. The fire is lit in the fireplace, and my Coleen and Bradley are on the radio, making me laugh while I tend to things.

I made up a yummy new recipe that I think would be perfect for a Christmas Eve dinner for two. It’s easy, romantic and makes spectacular leftovers. The flavors remind me of how pomanders smell. So fresh and Christmasy.

1 lb. ham steak (the fully-cooked kind)

1 (12 oz.) jar whole cherry preserves (I used Smucker’s “Orchard’s Finest”)

2 Tablespoons brown sugar

1 Tablespoon orange zest

1 teaspoon ground cinnamon

2 dashes ground cloves

Heat a skillet to medium high. Add a teaspoon-or-so of butter to the pan and spread it around to coat the bottom. Place ham steaks in a single layer and cook unti heated through and golden brown on each side (only about 3 minutes per side.)

Combine the preserves, sugar, orange zest, cinnamon and cloves and heat in a small bowl in the microwave or in a small saucepan on your stove top. Stir until just heated. Plate the ham, pour some of the sauce over and grate a little more orange zest over the top. This is such a yummy dish with a crisp, green salad and homemade macaroni and cheese!

Enjoy!

~Melissa

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  6 comments for “spiced cherry ham

  1. December 6, 2012 at 3:13 pm

    Melissa, you could make this in the Grande Fleximold! Place the Ham on the bottom and cover with the preserves, sugar, orange zest, cinnamon and cloves. Talk about easy clean-up! and amazing taste! If you are affraid of it carmalizing too fast you can cover the top with a Silpat for a third of the time and then remove to finish ๐Ÿ™‚ Yummy! I am so excited to make this!

    • Melissa
      December 7, 2012 at 2:22 am

      Hi Candace! Thanks for the tip! i did make a yummy chicken cordon bleu in the flexi mold…turned out absolutely fantastic!

  2. Gin
    December 6, 2012 at 9:45 pm

    I’m not overly fond of cherries–so I always glaze my hams with blackberry or perry jams! ๐Ÿ˜‰

  3. Melissa
    December 7, 2012 at 2:24 am

    Hi Gin! Apricot is good too… ๐Ÿ™‚

  4. Tracy
    December 24, 2014 at 4:00 pm

    This sounds sooo yummy! Might have to try it with a whole ham too!

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