Ham with Apricot Maple Glaze

Recipe created by Rose Reisman

Serves 4


800 g Piller’s Maple Ham
450 g (1 LB) edamame beans, frozen shelled
7 ml (1½ tsp.) sesame oil
5 ml (1 tsp.) garlic, finely grated
5 ml (1 tsp.) ginger, finely grated
2 ml (½ tsp.) hot chili sauce
45 ml (3 Tbs.) cilantro or parsley, chopped
500 ml (2 cups) canned diced pineapple, drained
90 ml (6 Tbs.) apricot jam
30 ml (2 Tbs.) maple syrup
2 ml (½ tsp.) Dijon mustard
20 ml (4 tsp.) apple cider vinegar
5 ml (1 tsp.) sesame seeds, toasted

Preheat oven to 325°F. Place ham on baking sheet lined with parchment paper. Prepare glaze; Brush ham with 30 ml (2 Tbs.) glaze; reserve remaining glaze. Bake approximately 1 hour or until internal temperature reaches 140° F. Sprinkle with sesame seeds. Let rest 10 minutes while preparing edamame. Place edamame into boiling water and boil for 1 minute. Drain and add sesame oil, ginger and garlic. Cut ham into thin slices and serve with remainder of glaze, cilantro and pineapple. Serve edamame beans alongside. Glaze: Combine jam, syrup, mustard and vinegar in a small saucepan over medium-low heat. Simmer until slightly thickened. Nutritional Info per Serving 250 calories 7 g fat 1 g saturated fat 60 mg cholesterol 1430 mg sodium 20 g carbohydrates 4 g fibre 13 g sugar 29 g protein