Mulled Wine Glazed Ham
If you want to wow friends and relatives this Christmas then we recommend you add this Ham to your Christmas meal. Using left over mulled wine, which we have as a tradition in our house on Christmas Eve. This Ham is sure to be the star of the show on Christmas day!
What’s great is that this can be made on Christmas Eve (or even earlier) and will be ready for your Christmas lunch. We love a recipe that can be made in advance especially when its Christmas day and you have a full house!
The sticky glaze on this is incredibly moreish and will complement many side dishes but it’s especially tasty with mash potato and carrots.
Remove ham from the refrigerator, place in a large bowl of cold water and let sit at room temperature 2-3 hours. This process removes impurities from the ham and we find it prevents the ham from being too salty.
Preheat oven to 325°F, pour 2 cups water into bottom of roasting pan and place the roasting rack inside pan. Tightly wrap the ham with foil and place on its side on the roasting rack. Bake ham until the center registers 100-110°F, about 2 hours (about 12 mins per pound).
Whilst the ham is baking you have time to make the glaze. Whisk together all of the glaze ingredients in a saucepan. Bring to a boil, the reduce to a simmer. Make sure you stir often, and cook through until the glaze is thickened and reduced, this will take approximately 15-20 minutes. Once this is ready, take of the heat and stir in butter until melted. The glaze can sit cooling until the Ham has met the above temperature.
Once cooked, remove the ham from oven and increase oven temperature to 400°F.
Unfold the foil around the ham, gently score the top of the ham, about an inch deep, do this carefully as it will be hot. We would recommend using a sharp knife and carving fork to hold the ham. Brush the ham all over with glaze, leave uncovered and bake for a further 20-30 mins or until edges is golden brown and caramelized. The smells of the glaze baking are phenomenal and it’s so tempting!
Remove ham from oven and brush again all over with Glaze. Loosely cover with foil. Let rest for 15 minutes or to cool overnight and either serve with any remaining Glaze or if you are pre-cooking and eating the next day reheat the glaze to serve.
- 5lbs - 10lbs wet, cured ham
- 2 tablespoons unsalted butter, cubed
- 1½ cups mulled wine
- ½ cup honey
- ½ cup packed light brown sugar
- 3 tablespoons International Collection Organic Apple Cider Vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon chilli flakes