Whole Ham Glazed with Red Wine and Quatre Épices
Quatre épices, or four spices, is a mix used in French dishes. It consists of pepper, nutmeg, cloves and ginger and pairs nicely with honey, red wine and Dijon mustard as an elegant flavour combination on baked ham.
Servings: 16 to 20
Ingredients:
| Nutritional Info | |
| Per each of 20 servings: about | - |
| cal | 302 |
| pro | 42 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | trace |
| chol | 95 mg |
| sodium | 2249 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 12% |
| vit A | 1% |
| folate | 3% |
-
15 lb (6.75 kg) fully cooked bone-in whole ham
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) red wine or pineapple juice
2 tbsp (25 mL) butter
1-1/2 tsp (7 mL) pepper
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) each ground cloves and ginger
1 tbsp (15 mL) Dijon mustard
Whole cloves
Preparation:
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover pan tightly with foil; roast in 325°F (160°C) oven for 2 hours, adding more water if necessary to maintain level.
If ham has skin, slide sharp knife under skin and lift off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat to form diamond pattern.
In small saucepan, combine honey, red wine, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly. Brush enough of the glaze over ham to cover; stud centre of each diamond pattern with clove.
Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in centre registers 140°F (60°C). Transfer to cutting board and tent with foil; let stand for 15 minutes.
To carve ham, cut down to bone into 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.
If ham has skin, slide sharp knife under skin and lift off. Trim fat layer to 1/4-inch (5 mm) thickness. Diagonally score fat to form diamond pattern.
In small saucepan, combine honey, red wine, butter, pepper, nutmeg, cloves and ginger over medium heat, stirring occasionally, until butter is melted. Stir in Dijon mustard; let cool slightly. Brush enough of the glaze over ham to cover; stud centre of each diamond pattern with clove.
Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minutes or until meat thermometer inserted in centre registers 140°F (60°C). Transfer to cutting board and tent with foil; let stand for 15 minutes.
To carve ham, cut down to bone into 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.
Additional Information
- Tip: For brunch or when serving a smaller group, choose a 2 lb (1 kg) boneless ham; then halve the remaining ingredients and baking time.
Makes 6 to 8 servings.
Source
Canadian Living Magazine: December 2007
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