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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 16 |
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Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet. Ingredients:
1 (6 -8 lb) smoked bone-in ham, shank portion |
2 1/2 cups cabernet sauvignon wine or 2 1/2 cups pinot noir wine |
2 tablespoons chopped shallots |
1/2 teaspoon finely chopped fresh thyme |
1 teaspoon cracked black pepper |
5 tablespoons liquid honey (divided) |
1 cup canned reduced-sodium chicken broth |
1 tablespoon cornstarch |
1 tablespoon butter |
Directions:
1. In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
2. Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8 deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
3. Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
4. Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
5. Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.
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