Originally published on September 9, 2014
My mom inspires a lot of my recipes. Whether it’s a dish from my childhood that I want to recreate or a recipe link that interested her and she passed on to me, I often find my recipes going back to my mom. This ham dish though didn’t come from something she likes, but something she’s actually not all that fond of – glazed ham. I love glazed ham, but even more, I don’t really care for a slab of ham that hasn’t been flavoured or seasoned in any way. So is there a common ground that will let mum and I eat ham across from each other in peace? There is, and it’s this Chardonnay ham (mom, if you’re listening, I know you don’t really care for wine either, but go with it on this one. It’s tasty, I promise!)
Ingredients:
1 3-4 lb. smoked ham
2 cups Chardonnay, divided
1 onion, finely diced
3 sprigs fresh thyme sprigs
2 tablespoons fresh thyme leaves
1/2 cup Dijon mustard
1 tablespoon honey
2 tablespoons butter
Salt
Pepper
Directions:
1.) Preheat oven to 300 degrees Fahrenheit and score the top of the ham crosswise one way, using 1/2″ parallel cuts. Then, working from the opposite end of the ham, score it crosswise in the other direction so that the cuts resemble small diamond shapes when done. This will help the sauce really soak into the ham and give it the fullest flavour. Place ham in a roasting pan and set aside for the time being.
2.) Place 1 cup of Chardonnay in a pot and add 4 cups of water. Set over high heat and bring to a boil. Boil for about 5 minutes, then remove from heat and pour right over the ham. Place the roasting pan with the ham inside into the oven and bake for approximately 90 minutes, basting with the pan juices occasionally.
3.) While ham is cooking, heat butter over medium heat in a skillet. Add onion and thyme sprigs and cook until onions are very soft and translucent, about 10 minutes. Add the remaining cup of Chardonnay, stir, and bring to a boil again. Boil for about 5 more minutes, until the mixture is reduced to approximately 1/4 cup. Remove skillet from the heat, discard thyme sprigs, and place the mixture into a blender. Blend for just a minute or two until the mixture is entirely smooth. Then add the thyme leaves, mustard, honey, salt and pepper. Blend again for just another minute to fully combine all ingredients.
4.) Remove the ham from the oven, drain the juices in the bottom of the pan, and increase the temperature to 350 degrees Fahrenheit. Brush the Chardonnay mixture over the entire ham and return it to the oven. Bake the ham for another 30 minutes.
5.) Transfer the ham to a platter, tent with foil, and let rest for 10 – 15 minutes before slicing.
6.) Serve and enjoy!