Holiday Ham with Riesling and Mustard

Holiday Ham with Riesling and Mustard
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Holiday Ham with Riesling and Mustard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Cook Time
16servings 90minutes
Servings
16servings
Cook Time
90minutes
Ingredients
  • 16 pounds ham whole cured, smoked, bone-in
  • 2 cups riesling sweet, Auslese, divided
  • 2 TBSP unsalted butter
  • 1/4 cup shallots finely chopped
  • 3 sprigs thyme
  • 2 tsp fresh thyme leaves
  • 1/2 cup whole grain mustard
  • 1 TBSP honey
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 pinch kosher salt
Servings: servings
Units:
Ingredients
  • 16 pounds ham whole cured, smoked, bone-in
  • 2 cups riesling sweet, Auslese, divided
  • 2 TBSP unsalted butter
  • 1/4 cup shallots finely chopped
  • 3 sprigs thyme
  • 2 tsp fresh thyme leaves
  • 1/2 cup whole grain mustard
  • 1 TBSP honey
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 pinch kosher salt
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

Nutrition Facts
Holiday Ham with Riesling and Mustard
Amount Per Serving
Calories 493 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 4280mg 178%
Total Carbohydrates 19g 6%
Dietary Fiber 0g 0%
Protein 51g 102%
* Percent Daily Values are based on a 2000 calorie diet.

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