Riesling Peach Glazed Ham

Name: Riesling Peach Glazed Ham
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 2 sprigs fresh thyme; 3 kilograms fully cooked smoked bone-in half ham; 510 grams jar peach preserves (1 1/2 cups); 1 shallot, finely chopped; 118 milliliters stone-ground mustard; 237 milliliters Riesling wine

Riesling Peach Glazed Ham is a gluten free and dairy free beverage. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 729 calories, 50g of protein, and 38g of fat each. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. A mixture of riesling wine, peach preserves, stone-ground mustard, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oven to 350F. Line shallow roasting pan with foil.

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.

Ingredients you will need

Bone

Meat

Ham

Equipment you will use

Kitchen Thermometer

Roasting Pan

In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup.

Ingredients you will need

Fresh Thyme

Shallot

Wine

Equipment you will use

Sauce Pan

Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard.

Ingredients you will need

Fresh Thyme

Brown Sugar

Preserves

Mustard

Brush half of glaze mixture over ham.

Ingredients you will need

Glaze

Ham

Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140F.

Ingredients you will need

Glaze

Equipment you will use

Kitchen Thermometer

Oven

Aluminum Foil

Let stand 15 minutes before slicing.