Mulled Wine Glazed Ham Recipes
HAM WITH A WINE GLAZE
Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet.
Provided by Gran Dee
Categories Meat
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
- Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8" deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
- Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
- Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
- Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.
Nutrition Facts : Calories 701.9, Fat 41, SaturatedFat 15.3, Cholesterol 215.6, Sodium 149.5, Carbohydrate 9.7, Fiber 0.1, Sugar 7.2, Protein 61.4
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- Put the gammon in a large stockpot and add vegetables and peppercorns. Cover with cold water and gently bring to the boil over a medium heat. Reduce heat, skim off any surface scum, then half cover stockpot with a lid and simmer for 20min per 450g (1lb), plus 20 minutes, topping up with water as necessary.
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- Scatter the onion in the base of a large lidded pan that is big enough to hold your gammon joint. Add 75g of the sugar then sit the gammon joint in the pan. Pour in the red wine and orange juice to cover the gammon. If it isn’t fully covered, but is mostly submerged, you will simply need to turn it a few times during cooking. Add the peppercorns, mulled wine sachets and 10 cloves to the pan. Bring to a simmer, skim off any scum, then partially cover the pan and leave to simmer for 11⁄2 to 13⁄4 hours (see intro for joints of a different size).
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- When the ham is cool enough to handle, remove the bindings and peel off the skin, leaving a layer of fat on the joint. Score the fat into diamond shapes and stud with the rest of the whole cloves. Sit the ham, fat-side up, in a roasting tin that’s been lined with foil (for ease of washing up later).
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