Riesling Peach Glazed Ham Food

RIESLING PEACH GLAZED HAM

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.

RIESLING PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees and prepare a roasting pan with elevated rack, lightly coating it with cooking spray.
• In a medium saucepan, bring riesling, thyme and shallot to a simmer for approximately 10 minutes, or until the mixture starts to reduce.
• Remove thyme stalks and stir in peach preserves, brown sugar, stone ground mustard and salt, continue to heat for an additional 4-5 minutes. Mixture should be liquid, but lumpy and sticky.
• Brush half of peach glaze over ham, making sure to get into all of the nooks.
• Bake for 2 hours, basting with remaining peach glaze every 20-30 minutes.
• When top starts to brown and crust, loosely place a piece of aluminum foil over top (approximately 1 hour to 90 minutes into cooking).
• Remove and allow to rest for 10 minutes before completing the carving and serving.
• Let stand 15 minutes before slicing and serving
• If you've tried this recipe, come back and let us know how it was!

RIESLING-PEACH GLAZED HAM

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.

PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

PEACH RIESLING GLAZED HAM

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

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.