whole ham glazed with red wine and spices

Name: Whole Ham Glazed With Red Wine and Spices
Prep time: 15 min
Cook time: 3 h
Yield: 6
Cuisine: American
Ingredients: 15 pound(s) fully cooked bone-in whole ham; 1/2 cup(s) honey; 1/2 cup(s) dry red wine; 1/4 cup(s) pineapple juice; 2 tablespoon(s) butter; 1 1/2 teaspoon(s) ground black pepper; 1 teaspoon(s) ground nutmeg; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground ginger; 1 tablespoon(s) Dijon mustard; - whole cloves, for studding ham (optional)

(2 ratings)

Whole ham glazed with red wine and spices on a serving platter.

review

Blue Ribbon Recipe by

Mikekey *

@Mikekey

Seattle, WA

We only do ham for Christmas about every 10 years or so (usually do leg of lamb) and this is a version I first made about 25 years ago.

Blue Ribbon Recipe

Sweet, savory and spicy, we could not get enough of this holiday ham. We really loved the cooking method. Steaming first allows the fat layer to peel right off while sealing in the juices. Scoring the ham before basting allows the delicious glaze to seep into the savory meat. The glaze itself is mighty tasty. It's slightly sweet and acidic from the wine which balances with all the spices. This will be a delicious centerpiece on your holiday table.

— The Test Kitchen @kitchencrew

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(2 ratings)

yield 6 -8

prep time 15 Min

cook time 3 Hr

method Bake

Ingredients For whole ham glazed with red wine and spices

15 lb

fully cooked bone-in whole ham
1/2 c

honey
1/2 c

dry red wine
1/4 c

pineapple juice
2 Tbsp

butter
1 1/2 tsp

ground black pepper
1 tsp

ground nutmeg
1/2 tsp

ground cloves
1/2 tsp

ground ginger
1 Tbsp

Dijon mustard
whole cloves, for studding ham (optional)

How To Make whole ham glazed with red wine and spices

1
Preheat oven to 325F.

2
Place ham, fat side up, on rack in roasting pan; pour in 2 cups water.
3
Cover pan tightly with foil; roast for 2 hours, adding more water if necessary to maintain level.
4
If ham has skin, slide a sharp knife under the skin and lift off. (Discard skin or save for making ham broth for split pea soup).
5
Trim fat layer to 1/4-inch (5 mm) thickness. Discard trimmed fat.
6
Diagonally score fat to form a diamond pattern.
7
In a small saucepan, combine honey, red wine, pineapple juice, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly.
8
Brush enough of the glaze over ham to cover; stud center of each diamond pattern with clove.
9
Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in center registers 140°F. Transfer to cutting board and tent with foil; let stand for 15 minutes.
10
To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.
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