Guava & Persimmon Holiday Ham Glaze

SHARE
SERVINGS
8-10
PREP TIME
20
MIN
COOK TIME
2
HRS
TOTAL TIME
2
HRS
30
MIN
DIFFICULTY
Easy
  • 1 Farmer John® Spiral sliced Ham, Bone Guard removed
  • 1 tablespoon unsalted butter
  • 1 shallot, finely minced
  • 1 cup Guava Jelly
  • 4 tablespoons. (Cuban – Bacardi) Dark Rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup brown sugar
  • ½ teaspoon all spice
  • 1 tablespoon soy sauce
  • Pinch of salt
  • 4-5 “Fuyu” Persimmons (peeled & sliced about ¼” width , remove any white core)
  • (Optional) Garnish: Rosemary Sprigs and more fresh persimmon wedges to decorate your ham platter.
    Cuban dark rum may be substituted with apple juice.

 

  1. Prepare ham according to package directions.
  2. Meanwhile, in a small saucepan, melt butter over medium heat and cook shallots, stirring frequently until softened. Stir in Guava jelly, rum, lemon juice & lemon zest. Stir to soften the jelly, then add the brown sugar, all spice, soy sauce & salt. Continue to cook, stirringly occasionally until rum is reduced, about 2-3 minutes. medium/low heat. Glaze will also thicken as it cools.
  3. During the last 45 minutes before ham is done, generously brush and spoon glaze over ham every 15 minutes, until cooking time is over. During the 30 minute glazing time, add the sliced persimmons all around the ham, and coat both ham and persimmons generously with more glaze for caramelization,
  4. When ham is done let ham rest 15 minutes before serving. * Stir any ham drippings into the remaining glaze and put in sauce boat.
  5. Arrange ham on serving platter with caramelized persimmons and decorate with the rosemary sprigs. Serve extra glazed sauce alongside the sliced ham… & ENJOY!!

Guava & Persimmon Holiday Ham Glaze

SERVINGS
8-10
PREP TIME
20
MIN
COOK TIME
2
HRS
TOTAL TIME
2
HRS
30
MIN
DIFFICULTY
Easy
  • 1 Farmer John® Spiral sliced Ham, Bone Guard removed
  • 1 tablespoon unsalted butter
  • 1 shallot, finely minced
  • 1 cup Guava Jelly
  • 4 tablespoons. (Cuban – Bacardi) Dark Rum
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup brown sugar
  • ½ teaspoon all spice
  • 1 tablespoon soy sauce
  • Pinch of salt
  • 4-5 “Fuyu” Persimmons (peeled & sliced about ¼” width , remove any white core)
  • (Optional) Garnish: Rosemary Sprigs and more fresh persimmon wedges to decorate your ham platter.
    Cuban dark rum may be substituted with apple juice.

 

  1. Prepare ham according to package directions.
  2. Meanwhile, in a small saucepan, melt butter over medium heat and cook shallots, stirring frequently until softened. Stir in Guava jelly, rum, lemon juice & lemon zest. Stir to soften the jelly, then add the brown sugar, all spice, soy sauce & salt. Continue to cook, stirringly occasionally until rum is reduced, about 2-3 minutes. medium/low heat. Glaze will also thicken as it cools.
  3. During the last 45 minutes before ham is done, generously brush and spoon glaze over ham every 15 minutes, until cooking time is over. During the 30 minute glazing time, add the sliced persimmons all around the ham, and coat both ham and persimmons generously with more glaze for caramelization,
  4. When ham is done let ham rest 15 minutes before serving. * Stir any ham drippings into the remaining glaze and put in sauce boat.
  5. Arrange ham on serving platter with caramelized persimmons and decorate with the rosemary sprigs. Serve extra glazed sauce alongside the sliced ham… & ENJOY!!