Glazed Ham with Garlic Rosemary Fruit Sauce

ingredients

• 1 spiral sliced ham (Carrando wrapped in foil is excellent)
• 1 bottle Stonewall Kitchen Garlic Rosemary Citrus Sauce
• 3 tablespoons unsalted butter
• 14 oz. (2 – 7oz.) packages of Sun Maid dried fruit bits (assorted mixture of dried fruits)
• 2 cups water
• 1 cup dry white wine
• 1 lemon thinly sliced plus ½ teaspoon lemon zest
• 1/3 cup sugar
• 1 cinnamon stick or ¼ teaspoon dried
• 2 tablespoons Stonewall Kitchen Champagne Shallot Mustard
• 3 fresh mint leaves, finely chopped plus extra for garnish
• 1/2 cup chopped, lightly toasted pecans
• Stonewall Kitchen Maine Sea Salt and freshly ground pepper, to taste

directions

1. Remove ham from wrapping and place in a roasting pan covered with foil. Preheat oven to 350 degrees.
2. Measure ½ cup Stonewall Kitchen Garlic Rosemary Citrus Sauce into a measuring cup.
3. Add 3 tablespoon butter. Place in the microwave 30 seconds to 1 minute, until butter is melted.
4. Stir to mix and baste exterior of ham. Place ham in preheated oven and roast for 1 hour or until heated through.
5. Meanwhile, bring water, wine, sugar, lemon slices and cinnamon to a low boil in a medium saucepan. Stir until sugar is completely melted.
6. Add dried fruit and lemon zest. Reduce heat to low and simmer 25 minutes until most of the liquid has dissolved.
7. Add remaining Garlic Rosemary Citrus Sauce, Champagne Shallot Mustard, chopped mint leaves and chopped pecans.
8. Taste and add salt and pepper. Simmer another 5 minutes until heated through. Sauce can be made up to 3 days in advance and reheated.
9. Remove ham from oven. Let sit 5 minutes.