Maple-Glazed Ham and Cranberry Wine for Spring Holidays and Celebrations
Ham calls for a light-bodied wine, and Tassel Ridge Cranberry Wine pairs very nicely with this Maple-Glazed Ham.
Tassel Ridge Maple-Glazed Ham
- 1 7–10 lb spiral-sliced bone-in ham
- 1 12-oz jar apple jelly
- ½ cup plus ¼ cup dark brown sugar
- ¼ cup maple syrup
- 3 Tbsp whole-grain mustard
- 1 cinnamon stick, broken into pieces
- ¼ tsp ground nutmeg
- 2 Tbsp unsalted butter
- ½ tsp mustard powder
Preheat oven to 300°F. Place ham directly on roasting pan, cut side down. Cover with foil. Bake 1½ to 2½ hours, or until internal temperature reaches 140°F. Meanwhile, combine jelly, ½ cup sugar, maple syrup, mustard, cinnamon, and nutmeg in medium saucepan. Bring to a boil. Reduce heat to low. Simmer, stirring often, until mixture is very thick and reduced by half, about 45 minutes. Remove from heat. Discard cinnamon pieces. Whisk in butter. Set aside. Combine remaining ¼ cup sugar and mustard powder in small bowl. Remove ham from oven. Increase oven temperature to 400°F. Remove foil from ham. Cool 5 minutes. Using pastry brush, brush ham with syrup mixture. Using a spoon, carefully press sugar mixture onto exterior of ham. Return ham to oven. Bake until brown and caramelized, about 20 minutes. Remove from oven. Place on cutting board. Loosely tent with foil. Let rest 10 minutes. Carve and serve. Serves 16–20.
Wine Recommendation—Tassel Ridge Cranberry Wine
Cranberry Wine packs a tart cranberry punch with a smooth and sweet finish. Serve Cranberry Wine as an aperitif, with traditional holiday meals, or as dessert. Serve chilled.