Gewurztraminer Glazed Ham
- 1 whole cured, smoked bone-in ham
- 3 cups Gewurztraminer Wine, separated
- 2 tbsps unsalted butter
- 1/4 cup finely chopped shallots or onions
- 2 tsps fresh thyme leaves
- 1/2 cup whole grain mustard
- 1/4 cup brown sugar
- 1/4 cup citrus marmalade
- 1/2 tsp freshly ground black pepper
- small pinch of kosher salt
Preheat oven to 300-degrees F. If there is fat on one side of your ham, place ham fat-side up in a roasting pan. Score the fat crosswise with parallel cuts placed 1/2" apart.
Pour one cup of Gewurztraminer Wine and three cups water into the bottom of the roasting pan and cover with tin foil to make a tent over ham. Bake ham, basting with pan juices occasionally until a thermometer inserted into the center of the ham registers 110-degrees F (approximately 1.5 to 3 hours).
Meanwhile, melt butter over medium heat. Add shallots or onions; cook, stirring often until soft. Remove pan from heat and stir in remaining two cups of Gewurztraminer wine. Return to stove and increase heat to medium-high, bring to a summer and cook until reduced to 1/4 cup. Add mustard, brown sugar, marmalade, thyme, pepper and salt.
Remove ham pan from oven and increase heat to 350-degrees F. Using a pastry brush, spread wine glaze mixture over ham. Return pan to oven and bake ham without foil until internal temperature registers 135-degrees F and crust is golden brown.
Transfer ham to large platter, let rest for 30 minutes before carving.
