Holiday Ham With Riesling And Mustard Recipes

RIESLING-PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• Line a shallow roasting pan with foil. Place ham on the rack in the roasting pan.
• Put an ovenproof meat thermometer in the ham so tip is in center of the thickest part of the meat and does not touch bone.
• In a 1-quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat.
• Reduce heat and simmer uncovered until the wine is reduced to 1/2 cup.
• Remove from heat and discard thyme sprigs. Stir in peach preserves, brown sugar, and mustard.
• Brush half of glaze mixture over ham.
• Bake ham uncovered 1 hour 30 minutes. Baste ham with remaining glaze mixture every 30 minutes.
• Cover ham loosely with foil, and bake for another 30 minutes, or until thermometer reads 140 degrees F.
• Remove ham from oven and let stand 15 minutes before serving.

RIESLING PEACH GLAZED HAM

Steps:

• Heat oven to 350°F. Line shallow roasting pan with foil. Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.
• In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over ham.
• Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140°F. Let stand 15 minutes before slicing.

SMOKED HAM WITH SWEET HOLIDAY GLAZE

Steps:

• Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
• Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
• Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
• For the glaze:
• Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
• Pour the warm glaze over the warm ham and serve immediately.
• Mix ingredients together and store in an airtight container for up to 6 months.

HOLIDAY HAM WITH RIESLING AND MUSTARD

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.

EASY HOLIDAY HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir boysenberry syrup and Dijon mustard together in a bowl until glaze is well-combined.
• Place ham, cut-side down, on a rack in a roasting pan. Generously brush about 1/2 of the glaze over the ham and cover ham loosely with aluminum foil.
• Bake in the preheated oven until almost completely heated through, about 3 hours. Remove and discard aluminum foil, brush ham with remaining glaze, and continue baking until ham is completely heated through, 25 to 30 minutes more.