Baked Ham with Blackberry Champagne Glaze

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Thanksgiving is one of the biggest holiday celebrations at the Quest House. Yes, it’s just me and The Kid but that doesn’t mean we can’t do it up right and have our very own foodfest. Since I love cooking (duh!), I plan the menu well ahead of time. I bounce ideas off The Kid to see what she might like and then I put together appetizers, the main course, side dishes and of course dessert.

Now you might be thinking that there’s no way that you can do a low calorie Thanksgiving dinner that has flavor and can be served to unsuspecting guests cleverly disguised as “normal” food. Wrong! You just need to get creative with your ingredients and have some fun with it. The Kid wanted a ham this year instead of our usual turkey so I baked a small one for us and glazed it with a blackberry champagne glaze.

The blackberries made the outside of the ham a gorgeous color and it smelled wonderful with the vanilla bean. It was simple to make too and doesn’t take a lot of culinary skill if you happen to be lacking in that area. Everyone will assume you’ve spent a lot of time on it so keep that your little secret. I got a tiny bottle of champagne since I was using less than a cup. I had just a splash leftover and made a toast to the ham while it was baking. 😉

Baked Ham with Blackberry Champagne Glaze Blackberry Champagne Glaze

  • 1 Spiral Cut Honey Ham
  • 24 whole cloves
  • 1/2 tsp all spice
  • 3/4 cup champagne
  • 1 whole vanilla bean
  • 1/2 cup blackberry spreadable fruit

Preheat your oven to 350 degrees. Place the ham in a baking dish and insert the whole cloves in the top. I put mine in an alternating pattern that looked nice and just slid the cloves in between the slice marks. This is mainly for decoration so just go with what you like and think looks pretty.

Sprinkle the allspice over the top of the ham and pour 1/2 cup of the champagne over top. Place the ham in the oven to heat while you prepare the glaze. Slice open the vanilla bean and scrape the seeds into a small saucepan. Place the bean in the pot with the seeds along with 1/4 cup of champagne. Bring to a boil and simmer for 2 minutes.

Add the spreadable fruit and boil for another couple minutes, stirring a little bit so the bottom doesn’t burn. Remove from heat. The sauce will thicken a bit as it cools. After the ham has cooked for about 15 minutes, spoon about a third of the sauce over the ham and return to the oven. Cook for another 10 minutes and spoon another third of the sauce over top. Cook for another 5 minutes or so and remove from the oven.

Remove the vanilla bean from the remaining glaze and pour it into a dish or small pitcher. Serve the ham with the glaze. Makes approximately 8 servings depending on how much you use. The entire recipe is 158 calories – no protein, no fat, and 42g carbs.otes

  • I got a small ham that was about 1 1/2 pounds since it is just The Kid and me. It was called a Cure 81 Honey Ham and was spiral cut without the bone inside. The cooking times above for heating the ham are approximate and will vary based on the size of ham you get. Make sure to read the instructions on your ham and basically heat it for a little bit in the champagne then glaze twice. Since the ham is already cooked before you get it, the goal is just to heat it up before eating. You don’t have to worry about it being underdone and dangerous to eat. 🙂
  • I used Smucker’s Spreadable Fruit since that’s what I had on hand. You could use any flavor that you like if you don’t want blackberry. Any berry would work well here. You could also use peach or apricot. Grape however might not be as flavorful since the champagne uses grapes. I personally prefer a different fruit flavor to combine with the champagne.
  • Don’t forget to remove the whole cloves from the ham before biting in. They won’t kill you, but crunching down on a spicy clove is neither good for the teeth nor the tastebuds. Gah!

The Kid really liked the glaze and suggested that we could use the leftovers on a salad as a tangy dressing. I cut up some of the ham and tossed it in an omelet for breakfast this morning. I see ham sammies in our future too. You gotta love Thanksgiving leftovers. 🙂

I’ve got more recipes coming to complete the menu.

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