SUGGESTED WINE PAIRING:
White/Petit Cadeau California Semi-Seco
Red/Lumiere de Vic 2009 Prism
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Heavenly Holiday Ham
1 cup good quality sweet white wine OR
white miso broth (1 tbsp miso dissolve in 1 cup water)
1/2 cup juice from fresh organic oranges
3/4 cup organic coconut palm sugar
Pinch of cayenne pepper
1 uncured smoked ham , bone-in (8 pounds)
1 tsp ground cloves
1 cup honey Dijon mustard
1 cup organic coconut palm sugar
2 tbsp raw, organic agave nectar
Preheat the oven to 500°.
To make glaze: In a saucepan, bring the wine, orange juice, 3/4 cup of sugar and the cayenne to a boil. Cook down by more than half until it has become thick, about 10 to 15 minutes. Turn off heat and set aside.
To make ham: Using a small, sharp knife, score the ham from top to bottom on a diagonal in one direction, then in the opposite direction on a diagonal to make diamond shapes. (like criss-crossing)
Place a baking rack over a parchment lined baking sheet.
Rub the mustard all over the ham. Sprinkle on and then rub in ground cloves. Then pack 1 cup of sugar all around ham.
Place the ham on the rack in the baking sheet and place into the oven for 5 to 8 minutes to crisp up the skin. Lower the heat to 325° and baste with the glaze. (A lot of the sugar on the ham will have dripped onto the baking pan—just add 1/4 cup of hot water to the bottom of the baking sheet to loosen the sugar.)
Remove the ham from the oven and baste with more glaze. Cover with parchment and heavy foil and insert an oven-proof meat thermometer all the way through to the thickest part of the ham. Bake for 2 hours until the ham has reached the internal temperature of 140°.
Raise the temperature in the oven to 500°. Drizzle the agave nectar all over, then brush with the glaze and bake 15 to 20 minutes more. Remove from the oven and brush the remainder of the glaze.
Slice and serve warm or room temperature. (Save the bone for pea soup!)
Serves 12–15
