HOLIDAY HAM WITH RIESLING AND MUSTARD
Provided by Bon Appétit Test Kitchen
Categories Wine Mustard Roast Christmas Easter Dinner Meat Ham White Wine Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings (with leftovers)
Number Of Ingredients 9
Steps:
- Arrange a rack in lowest level of oven; preheat to 300°F. Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2" apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into center of ham registers 110°F, 2 1/2-3 hours.
- Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.
- Remove pan from oven and increase heat to 350°F. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135°F and crust is golden brown, 15-30 minutes.
- Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.
RASPBERRY HAM GLAZE
If you want to put a different twist on your holiday ham, try this delicious glaze. The raspberry jam adds sweet flavor to your salty ham.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a saucepan, combine the apple juice, lemon juice and cornstarch; stir until smooth. Stir in half of the jam. Cook and stir over medium heat until thickened and bubbly. Stir in butter and remaining jam. Cook and stir until the butter is melted. During the last 10 minutes of the ham's baking time, spoon glaze over the entire ham.
Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CHRISTMAS HAM
This is my mother's recipe. I have given it a twist by changing the juice flavor; peach is my favorite! I use 2 liters of juice (either peach, pineapple, or passion fruit). I change it every year. It's so good, everyone who has tasted it offers to pay me to cook theirs.
Provided by claudiah
Categories Main Dish Recipes Pork Ham Whole
Time 5h20m
Yield 10
Number Of Ingredients 7
Steps:
- Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat.
- Preheat oven to 325 degrees F (165 degrees C).
- Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl.
- Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar.
- Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick.
- Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 42.8 g, Cholesterol 111.2 mg, Fat 30.3 g, Fiber 1.9 g, Protein 39.2 g, SaturatedFat 10.7 g, Sodium 2450.8 mg, Sugar 34 g
BAKED HAM WITH RASPBERRY AND DIJON MUSTARD GLAZE
Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!
Provided by Julie Bs Hive
Categories Ham
Time 3h15m
Yield 1 whole ham
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
- Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
- Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. Rub the brown sugar over the surface.
- Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
- Line a large platter with the kale and parsley and place ham on it. Carve at the table.
Nutrition Facts : Calories 9470.5, Fat 270.9, SaturatedFat 87.9, Cholesterol 2362.9, Sodium 71700.2, Carbohydrate 696.3, Fiber 34.3, Sugar 569.6, Protein 1029.3
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