Best Riesling Peach Glazed Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RIESLING PEACH GLAZED HAM



Riesling Peach Glazed Ham image

Enjoy this peach and riesling wine flavored ham recipe - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 12

Number Of Ingredients 7

1 fully cooked smoked bone-in half ham (6 to 8 lb)
1 cup Riesling wine
2 sprigs fresh thyme
1 shallot, finely chopped
1 jar (18 oz) peach preserves (1 1/2 cups)
1/2 cup packed brown sugar
1/2 cup stone-ground mustard

Steps:

  • Heat oven to 350°F. Line shallow roasting pan with foil. 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.
  • 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. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over 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 140°F. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 360, Carbohydrate 27 g, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 2560 mg

PEACH RIESLING GLAZED HAM



PEACH RIESLING GLAZED HAM image

Categories     Pork

Number Of Ingredients 7

1 fully cooked smoked bone-in half ham (6-8 lb)
1 cup Riesling wine
2 sprigs fresh thyme
1 shallot, finely chopped
1 18 oz jar peach preserves
½ cup packed light brown sugar
½ cup stone-ground mustard

Steps:

  • Preheat oven to 350 degrees Line a shallow roasting pan with foil Place ham on the rack in roasting pan Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone in a 1 quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat Reduce heat and simmer uncovered until the wine is reduced to ½ cup Remove from heat and discard thyme sprigs Stir in peach preserves, brown sugar, and mustard Brush half of glaze mixture over 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 140 degrees Let stand 15 minutes before slicing and serving

Related Topics