chardonnay honey glazed ham

 

when it comes to holiday meals i actually prefer ham over turkey. justin does too as he surprisngly doesn't like the taste of turkey at all. my mom serves three meats every christmas to please guests: prime rib, turkey & ham. maybe it is the italian in her who loves to make way too much food, but that is a lot of meat. i gravitate towards her sweet honey spiral ham, it is like eating candied meat! i am always caught sneaking back in the fridge for whatever scraps are left over before bed. last year i made a maple dijon glazed ham & this year i will be making this honey chardonnay glazed ham. i used cambria wine's benchbreak chardonnay in the glaze to add an unexpected kick of flavour. it is one of the best white wines for both drinking & cooking with. it lends so much flavour with fruit and oak spice aromas. seriously add this to your holiday meal menu this year & you won't be needing that turkey!

ingredients

  • 8 lbs cooked ham butt end
  • 1/4 cup unsalted butter
  • 1/4 cup low sodium chicken stock
  • 1/2 cup cambria wine's benchbreak chardonnay
  • 1/4 cup light brown sugar
  • 1/4 cup raw honey
  • 1 tablespoons dijon mustard
  • 1 tablespoon fresh thyme, finely choped
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove minced
  • 2 shallots minced
  • salt and pepper to taste
  • 3-4 cups chicken stock

directions

  • place ham skin side up in a large roasting pan. using a sharp knife, score ham in a criss cross pattern. Set aside while you prepare the glaze.
  • in a saucepan over medium heat melt the butter & garlic. add the shallots, salt & pepper. cook until the shallots begin to turn translucent, about 2-3 minutes.
  • whisk in the chicken stock, chardonnay, brown sugar, honey, dijon, thyme and nutmeg. heat until the sugar has fully dissolved.
  • pour the remaining chicken stock in the base of the roasting pan.
  • carefully spoon 1/3 of the glaze over the ham skin.
  • roast the ham at 325 degrees for two hours, basting every 25 minutes. alternate between basting with the glaze & the chicken stock.
  • thinly slice and serve with a side of pan drippings.