Riesling-Dijon Glazed Holiday Ham with Apple Mustard Sauce
Entree, Recipes
Jaimee Patton says holiday meals like this one don't have to comprised of complicated ingredients. “You can make these beautiful dishes that aren’t that complicated and are easy to approach without having to spend a whole bunch of money on truffle oil that you might use a tablespoon of,” she says.
Riesling-Dijon Glazed Holiday Ham with Apple Mustard Sauce | Makes 8 servings
Recipe courtesy of The Hills Market
INGREDIENTS
1 14–16-pound whole cured,
Smoked bone-in ham
2 cups Riesling, divided
7 cups water
4 tablespoons unsalted butter, divided
1/2 cup finely chopped shallots, divided
2 teaspoons fresh thyme leaves
1/2 cup whole grain Dijon mustard
1 tablespoon honey
1/2 teaspoon ground black pepper
1/4 teaspoon salt
6 red apples, cut into 1/2-inch wedges (preferably a sweet varietal such as
Honeycrisp or Red Delicious)
1 teaspoon hot paprika
4 tablespoons apple brandy
Salt and pepper to taste
DIRECTIONS
Preheat oven 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-inch 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 (usually 2 1/2–3 hours).
While ham is cooking, melt 2 tablespoons butter in a medium skillet over medium heat. Add 1/4 cup shallots stirring often, until they are soft. Remove pan from heat; stir in the remaining 1 cup Riesling and return to stove. Bring sauce to a simmer over medium-high heat and cook until mixture is reduced to 1/4 cup. Transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper and salt. Process until well blended. Set aside.
Once ham has reached an internal temperature of 110 F, remove pan from oven and increase heat to 350 F. Using a spatula or pastry brush, spread Riesling mixture over ham. Return pan to the oven and tent ham with foil if browning too quickly. Roast for another 15–30 minutes, or until internal temperature reaches 135 F and crust is golden brown. Reserve pan juices.
Transfer ham to a large platter. Let rest for 30 minutes before carving.
Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the remaining butter. Add paprika and remaining shallots. Cook over medium heat until the shallots are softened. Add the brandy. Using a long match, carefully ignite the brandy and let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt to taste. Carve the ham and serve with the sauce.
Riesling-Dijon Glazed Holiday Ham with Apple Mustard Sauce | Makes 8 servings
Recipe courtesy of The Hills Market
INGREDIENTS
1 14–16-pound whole cured,
Smoked bone-in ham
2 cups Riesling, divided
7 cups water
4 tablespoons unsalted butter, divided
1/2 cup finely chopped shallots, divided
2 teaspoons fresh thyme leaves
1/2 cup whole grain Dijon mustard
1 tablespoon honey
1/2 teaspoon ground black pepper
1/4 teaspoon salt
6 red apples, cut into 1/2-inch wedges (preferably a sweet varietal such as
Honeycrisp or Red Delicious)
1 teaspoon hot paprika
4 tablespoons apple brandy
Salt and pepper to taste
DIRECTIONS
Preheat oven 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-inch 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 (usually 2 1/2–3 hours).
While ham is cooking, melt 2 tablespoons butter in a medium skillet over medium heat. Add 1/4 cup shallots stirring often, until they are soft. Remove pan from heat; stir in the remaining 1 cup Riesling and return to stove. Bring sauce to a simmer over medium-high heat and cook until mixture is reduced to 1/4 cup. Transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper and salt. Process until well blended. Set aside.
Once ham has reached an internal temperature of 110 F, remove pan from oven and increase heat to 350 F. Using a spatula or pastry brush, spread Riesling mixture over ham. Return pan to the oven and tent ham with foil if browning too quickly. Roast for another 15–30 minutes, or until internal temperature reaches 135 F and crust is golden brown. Reserve pan juices.
Transfer ham to a large platter. Let rest for 30 minutes before carving.
Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the remaining butter. Add paprika and remaining shallots. Cook over medium heat until the shallots are softened. Add the brandy. Using a long match, carefully ignite the brandy and let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt to taste. Carve the ham and serve with the sauce.