FIG-GLAZED HAM WITH CINNAMON APPLE COMPOTE
RECIPE TYPE
Pork, Holiday
SERVES
12
Prep Time: 20 min
Cook Time: 15 min
Roast Time: 1 hr 30 min
Rest: 10 min
Ingredients
1 jar (250mL) fig jam or fig fruit spread 1 1/2 cups dry white wine, divided
1 Longo's Spiral Sliced Honey Baked Ham (fully cooked) 3 to 4kg
Cinnamon Apple Compote:
2 apples (such as Royal Gala or Red Delicious), peeled, cored and cut into cubes
1/2 cup halved Longo’s Pitted Dates
1/2 cup halved Longo’s Dried Apricots
1/2 cup Longo’s Golden Raisins
2 tbsp Longo’s Dijon Mustard
2 tbsp Longo’s Pure Maple Syrup
1 Longo’s Essentials Cinnamon Stick
2 strips (about 2 inches each) orange zest
1 strip (about 2 inches) lemon zest 1/2 cup dry white wine
1/3 cup water
Directions
Whisk together fig jam and 1/2 cup of the white wine in small pot. Bring to a boil over medium-high heat. Boil gently for 5 minutes or until slightly thickened to make a fig jam glaze.Place ham, discarding glaze packet, on rack in roasting pan. Brush 1/3 cup of the fig jam glaze over surface of ham. Pour remaining 1 cup of the wine into roasting pan. Roast in centre of preheated 350°F oven for 1 hour.Cinnamon Apple Compote: Meanwhile, combine apples, dates, apricots, raisins, mustard, maple syrup, cinnamon stick, and orange and lemon zest in saucepan. Pour in wine and water. Bring to a boil. Reduce heat and boil gently for 5 minutes or until apples are softened and sauce is syrupy. Set aside at room temperature. Remove cinnamon stick, orange and lemon zest.Brush remaining fig jam glaze all over ham. Return to oven and roast for about 30 minutes more or until thermometer inserted in centre reaches 140°F. Remove 2 tbsp of the pan drippings and stir into compote. Tent ham with Longo’s Essentials Aluminum Foil; let rest for 10 minutes. Slice and serve with Cinnamon Apple Compote.
NUTRITIONAL INFORMATION
Per Serving: 550 calories
Protein 21g | Fibre 1g |
Fat 21g | Sugars 46g |
Carbs 51g | Sodium 1,510mg |
