Labadie Recipe Database

Name Smoked Ham with Mustard Number of People 12 List of Ingredients 1 14-16-pound whole cured, smoked bone-in ham 3 cups sweet (Auslese) Riesling, divided 2 tablespoons (1/4 stick) unsalted butter 1/4 cup finely chopped shallots 3 sprigs thyme plus 2 teaspoons fresh thyme leaves 1/2 cup whole grain mustard** 1 tablespoon honey 1/2 teaspoon freshly ground black pepper Small pinch of kosher salt Description Arrange a rack in lowest level of oven; preheat to 300°F. Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2" apart. Place ham in a large roasting pan. Boil 2 cups Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, covered, basting with pan juices occasionally, until an instant-read thermometer inserted into center of ham registers 110°F, 2 1/2-3 hours. Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended. Remove pan from oven and increase heat to 350°F. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135°F and crust is golden brown, 15-30 minutes. Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside. Time 3+ Hours Difficulty (1-5) 3 Notes Make your own whole grain mustard, use it for the 1/2 cup mustard called for in recipe, then serve the rest alongside the ham for sandwiches or dipping: 1/4 cup (packed) golden brown sugar 1 tablespoon apple cider vinegar 1/2 cup Dijon mustard 1/4 cup coarse-grained Dijon mustard Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Image