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Yield: 8 servings
6 lb fully cooked bone-in whole ham
3 tbsp liquid honey
1 1/2 tbsp red wine
2 tsp butter
1/2 tsp pepper
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 1/4 tsp dijon mustard
Place ham, fat side up on rack in roasting pan; pour in 2 cups water. Cover pan tightly with foil; roast
325°F 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 thickness. Diagonally score fat to form diamond pattern. In small saucepan, combine honey, red wine, butter, pepper, ground nutmeg, cloves and ginger over medium heat, stirring coccasionally, until butter is melted. Stir in Dijon mustard; let cool slightly. Brush enouh of the glaze over ham to cover; stud centre of each diamon pattern with a whole clove.
Roast ham, uncovered and brushing several times with remaining glaze, for 45 to 60 minust or until meat thermometer inserted in centre registers 140°F Transfer to cutting board and tent foil; let stand for 15 minutes.
To carve ham, cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut off slices along bone. Turn remaining meaty portion up; repeat carving.