RIESLING-PEACH GLAZED HAM
Riesling Peach Glazed Ham is perfect for a big family gathering! The flavors are incredible! Everyone is sure to enjoy this mouth-watering ham!
Categories Main Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Line a shallow roasting pan with foil. Place ham on the rack in the roasting pan.
- Put an ovenproof meat thermometer in the ham so tip is in center of the thickest part of the 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 1/2 cup.
- Remove from heat and discard thyme sprigs. Stir in peach preserves, brown sugar, and mustard.
- Brush half of glaze mixture over ham.
- Bake ham uncovered 1 hour 30 minutes. Baste ham with remaining glaze mixture every 30 minutes.
- Cover ham loosely with foil, and bake for another 30 minutes, or until thermometer reads 140 degrees F.
- Remove ham from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 858 kcal, Carbohydrate 60 g, Protein 76 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 290 mg, Sodium 4787 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
RIESLING PEACH GLAZED HAM
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
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
Categories Pork
Number Of Ingredients 7
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
PEACH GLAZE FOR HAM
Five ingredients easily become a fruity, spiced glaze for ham. My family enjoys the entree so much, I serve it at both Christmas and Easter. -Christine Eiberts, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.
Nutrition Facts :
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- In a small saucepan, combine the Riesling, thyme and shallot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 8 minutes. Remove the thyme sprigs and discard.
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