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Easter Ham with Pineapple Ginger Glaze and Mission Fig Port Jam
Mission Fig Port Jam
1 cup dried mission figs, stemmed
1 vanilla bean
1 cup port wine
Pineapple Ginger Glaze
2 cups pineapple juice
1 tbls minced pickled gingerroot
3 tbls chopped fresh cilantro
1 cup sugar
3 tbls cornstarch slurry (made from 1 tbls cornstarch dissolved in 2 tbls water)
32 ounces (2 pounds) spiral-cut ham slices
To make the Mission Fig Port Jam, combine figs, vanilla bean and port wine in medium saucepan. Bring to a boil. Reduce heat to medium; simmer until liquid is reduced by half. Remove vanilla bean. Place fig mixture in food processor; blend until well puréed. Set fig jam aside until ready to serve.
To make the Pineapple Ginger Glaze, combine pineapple juice, ginger, cilantro and sugar in large saucepan; bring to a boil. Reduce heat to medium-high; simmer until reduced by half. Stir in cornstarch slurry; cook and stir until thickened.
Plating Instructions Spread the Pineapple Ginger Glaze on the outside of the ham and warm in a 325°F oven, covered, for approximately 15 minutes per pound.
Serve with Mission Fig Port Jam.
Yields 6 to 8 servings
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Recipe by Chef Kenny J. Gilbert
