Baked Ham with Boysenberry Mustard Glaze with Parmesan Baked Leeks

There’s something undeniably comforting about the aroma of succulent ham roasting in the oven, especially when it’s delicately seasoned and paired with wholesome sides. Today, I’m excited to share a recipe that elevates the classic ham with a hint of fruity sweetness and a side of beautifully roasted leeks. 

To begin, preheat your oven and place your ham in a generously sized roasting pan. Taking care to distribute them evenly, gently press the pointed end of cloves into the outer layer of the ham, ensuring they cover the surface for a burst of flavor in every bite. 

While the ham works its magic, let’s not forget about the side dish that will perfectly complement its flavors. Grab those vibrant leeks, trimming away the root end and the darker greens, leaving just a hint of light green for visual appeal. Halve them lengthwise and give them a thorough rinse to remove any grit.

About 40 minutes before the ham reaches its glorious finale, nestle those prepared leeks into a buttered baking dish. Season them with a sprinkle of salt and pepper, then drizzle them with a bit of butter or olive oil to coax out their natural sweetness. For an extra layer of flavor, generously sprinkle grated Parmesan cheese over the leeks. Cover the dish with foil and let it roast alongside the ham until it turns tender and caramelized, about 35 minutes.

As the ham emerges from the oven, its glaze glistening and its aroma irresistible, and the leeks caramelized to perfection with that delightful Parmesan crust, you know you’re in for a feast that’s both comforting and celebratory—slice into the ham, serving it alongside those golden leeks.

And let’s not forget the fresh asparagus! Arrange tender asparagus spears on a serving platter and squeeze fresh lemon wedges over them for a bright, zesty finish. This recipe is sure to become a staple at your table, perfect for gatherings or simply bringing a touch of warmth to your weeknight meals. Enjoy!

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Baked Ham with Boysenberry-Mustard Glaze and Parmesan Baked Leeks

There's something undeniably comforting about the aroma of a succulent ham roasting in the oven, especially when it's delicately seasoned and paired with wholesome sides. Today, I'm excited to share a recipe that elevates the classic ham with a hint of fruity sweetness and a side of beautifully roasted leeks.
Course Main Course
Cuisine American
Keyword bake, glaze, roast
Prep Time 45 minutes
Cook Time 2 hours 40 minutes
Servings 6 people
Author Kari Underly

Equipment

  • Large roasting pan
  • Small saucepan
  • Butter baking dish
  • Foil

Ingredients

Prepare Ham and Glaze

  • 6 to 8 pounds Smoked Bone-in ham opt for butt half for less bone or shank for bone-in, perfect for enhancing flavor in ham stock
  • 1/4 cup Whole cloves one small jar .62 oz
  • 1 10 ounce Jar of Boysenberry jam may substitute plum jam
  • 1/4 cup Pomegranate juice

Parmesen leeks

  • 1-2 tablespoons Dijon mustard
  • 6 to 8 Medium leeks
  • 1 tablespoon Melted butter or olive oil
  • 1 cup Fresh breadcrumbs
  • ½ cup Shredded Parmesan cheese divided
  • Butter

Fresh Asparagus

  • 2 pounds Fresh asparagus spears
  • Olive oil
  • Salt and peper
  • 2 Lemon wedges for serving Optional

Instructions

Ham

  • Place ham in a large roasting pan. Press pointed end of cloves into outside portion of ham, evenly spacing to cover surface.
  • Heat boysenberry jam and pomegranate juice in a small saucepan over low heat until melted.
  • Brush half of the mixture onto outside of ham. Reserve remaining boysenberry mixture.
  • Tent ham with foil and bake in center of oven, 20 minutes per pound until meat thermometer registers 140 F.

Leeks

  • Meanwhile, trim off root end of leeks; cut dark green portion of leeks off and leave about 1 inch of light green on the leeks.
  • Cut the asparagus spears in half lengthwise, then cross-cut them into thirds. Wash the pieces thoroughly under cold water and strain them to remove any excess moisture.
  • About 40 minutes before the ham is done, arrange the prepared leeks in a buttered baking dish. Sprinkle 1/4 cup of Parmesan cheese over the leeks, then season with salt and pepper to taste. Finally, drizzle the leeks with melted butter or olive oil for added flavor.
  • Remove foil and add remaining parmesan cheese and continue cooking uncovered for 10 minutes until cheese browns.

Asparagus

  • Start by rinsing the asparagus spears under cold water to remove any dirt or debris.
  • Trim off the tough woody ends of the asparagus by either snapping them off or cutting them with a knife. You can usually find the natural breaking point by gently bending the spear.
  • Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.
  • Place the trimmed asparagus spears on a baking sheet or directly on the grill grates.
  • Drizzle olive oil over the asparagus and season with salt and pepper to taste. Toss the spears to ensure they are evenly coated.
  • If roasting, place the baking sheet in the preheated oven and roast for 10-15 minutes, or until the asparagus is tender and slightly charred.
  • If grilling, place the asparagus directly on the grill and cook for 5-7 minutes, turning occasionally, until they are tender and lightly charred.
  • Once cooked, remove the asparagus from the oven or grill and transfer them to a serving platter.
  • Squeeze fresh lemon juice over the asparagus for a bright and tangy flavor, if desired.
  • Serve the asparagus with boysenberry glazed ham and parmesan crusted leaks.

Notes

Stir together the remaining boysenberry mixture and mustard; heat gently and serve with ham and leeks.
Optional: Prepare and serve with fresh spring asparagus.

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