We often roast a cut of local pork for our holiday dinners. It feels festive but not fussy, and it leaves lots of room for sides. This ham-blueberry-honey dish has graced more than its share of celebratory tables, often alongside scalloped potatoes, mashed butternut squash, corn pudding and apple pie. But it works just as well as a weeknight dinner, served with pear slices and a green salad. Added bonus: leftover ham slices make for yummy open-faced sandwiches. This can be a cook once, eat twice dish on your weekly meal plan.
Makes 6-8 servings
- 3 pound bone-in ham roast
- 1 tsp. freshly ground black pepper
- 1 tsp. fine sea salt
- 2 tsp. garlic powder
- 1 cup fresh or frozen blueberries (local if you can get them)
- 3-4 cloves garlic, minced
- 2 Tbsp. honey (local if you can get it)
- 1 cup red wine vinegar
- Preheat oven to 375 F. Mix together pepper, salt and garlic powder in a small bowl. Rub mixture over ham roast.
- Place meat on roasting pan in center of oven. Bake for 1 hour (roughly 20 minutes per pound), or until internal temperature reaches 170 F. The center will be slightly pink.
- While meat is cooking, place blueberries into a medium saucepan on medium high heat. Using the back of a spoon or a potato masher, break down the blueberries while stirring. Add garlic and honey. Cook, stirring, until mixture begins to thicken.
- Stir in vinegar. Bring sauce to a boil and allow it to bubble, stirring, for about 10 minutes, until the mixture is reduced and thickened to a honey-like texture.
- Once roast is done cooking, remove from oven and let rest for 10 minutes.
- Slice meat about 1 inch thick. Arrange slices on serving platter. Spoon sauce over meat. Serve warm.