RECIPE-Easter-Ham_350x350

Riesling Ham

  • 1 10-lb whole cured ham
  • 2 cups Riesling wine, divided
  • 2 Tbsp unsalted butter
  • 1/4 cups shallots, finely chopped
  • 3 sprigs thyme
  • 2 tsp fresh thyme leaves
  • 1/2 cup whole grain mustard
  • 1 Tbsp honey
  • 1/2 tsp freshly ground black pepper
  • Small pinch of sea salt

Arrange a rack in lowest level of oven; preheat to 320°F.

In a medium skillet, melt butter over medium heat. Add shallots and thyme sprigs. Stir until shallots are soft. Stir in remaining 1 cup of wine. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup. Remove thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.

Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2″ apart. Place ham in a large roasting pan. Boil 1 cup wine plus 7 cups water in a saucepan for 5 minutes and pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally for 4-1/2 hours or until ham reaches an internal temperature of 115°F. Remove pan from oven and increase heat to 350°F. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham until internal temperature is 135°F and crust is golden brown (15-30 minutes). Transfer ham to a large platter. Let rest for 30 minutes before carving.