Riesling-Peach Glazed Ham
Gather around and delight in a succulent holiday ham with hints of peach and Riesling wine.
INGREDIENTS:
- 1 FARMER JOHN® FULLY COOKED HALF HAM, BONE GUARD REMOVED
- 2 TEASPOONS VEGETABLE OIL
- ½ CUP DICED RED ONION
- 4 SPRIGS FRESH THYME
- 2 SPRIGS FRESH ROSEMARY
- 1 TEASPOON SALT
- ½ TEASPOON GROUND BLACK PEPPER
- 1/2 TEASPOON SMOKED PAPRIKA
- ¾ CUP REISLING
- 1 CAN (14 OUNCES) DICED PEACHES IN SYRUP
- ½ CUP BROWN SUGAR
- ¼ CUP STONE GROUND MUSTARD
DIRECTIONS:
- HEAT OIL IN 2-QUART SAUCEPAN OVER MEDIUM HEAT AND COOK ONION, THYME, ROSEMARY, SALT, PEPPER AND PAPRIKA, STIRRING OCCASIONALLY, 4 MINUTES OR UNTIL ONIONS ARE TRANSLUCENT.
- STIR IN REISLING AND BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO MEDIUM-LOW AND CONTINUE COOKING, STIRRING OCCASIONALLY, 15 MINUTES OR UNTIL REDUCED BY HALF.
- ADD PEACHES AND BROWN SUGAR. SIMMER OVER MEDIUM HEAT, STIRRING OCCASIONALLY, ABOUT 20 MINUTES OR UNTIL SAUCE IS THICKENED. STRAIN LIQUID THROUGH MESH SIEVE INTO A MEDIUM BOWL. GENTLY STIR AND PUSH SOME SOLIDS THROUGH SIEVE. WHISK IN MUSTARD; COOL SLIGHTLY.
- PREHEAT OVEN TO 325°
- IN A ROASTING PAN FITTED WITH A RACK, ADD 3 CUPS OF WATER.
- PLACE HAM ON RACK AND BRUSH GENEROUSLY WITH PEACH GLAZE. TENT WITH FOIL.
- COOK 30 MINUTES. REMOVE FOIL AND BRUSH WITH GLAZE. CONTINUE TO BRUSH WITH GLAZE EVERY 30 MINUTES FOR AN ADDITIONAL 1-1/2 TO 2 HOURS OR UNTIL HAM REACHES INTERNAL TEMPERATURE OF 160F.
- LET HAM REST 5 TO 10 MINUTES BEFORE SERVING. SERVE WITH ANY REMAINING GLAZE.
TWIST ON A CLASSIC: SUBSTITUTE GROUND CINNAMON FOR THE SMOKED PAPRIKA AND SUBSTITUTE A ROBUST RED WINE SUCH AS CABERNET OR MERLOT FOR THE REISLING AND CANNED DICED PEARS OR APPLES FOR THE PEACHES. FOR A FESTIVE LOOK, GARNISH HAM WITH FRESH THINLY SLICED PEARS OR APPLES AND FRESH ROSEMARY AND THYME SPRIGS.
COOKING TIP
After adding peaches & Riesling, bring heat back up to medium and stir glaze often until thickened.