Holiday Ham With Riesling And Mustard Recipes

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HOLIDAY HAM WITH RIESLING AND MUSTARD



Holiday Ham with Riesling and Mustard image

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

1 14-16-pound whole cured, smoked bone-in ham
2 cups sweet (Auslese) Riesling, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 cup finely chopped shallots
3 sprigs thyme plus 2 teaspoons fresh thyme leaves
1/2 cup whole grain mustard
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
Small pinch of kosher salt

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.

More about "holiday ham with riesling and mustard recipes"

HOLIDAY HAM WITH RIESLING AND MUSTARD RECIPE | BON …
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2011-11-15 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 …
From bonappetit.com
4.1/5 (45)
  • Arrange rack in lowest level of oven; preheat to 300°. Leaving fat in tact, 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 the center of the ham registers 110°, 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°. 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° 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.


HOLIDAY HAM WITH RIESLING AND MUSTARD – SANDI GRIFFIN
2020-02-21 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 ...
From sandigriffin.com
Cuisine All, Low Carb, Pork
Total Time 1 hr 30 mins
Category All Recipes, Dinner
Calories 493 per serving


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