Honey Baked Ham with Red Wine and Orange Rind
We are in full Christmas spirits around here, so here is the first of a few Christmas recipes we share with you in the lead up to the big day. There is just something so festive about a Honey Baked ham. Sliced warm from the bone on Christmas day, then post Christmas, where we spend time hatching new plans daily on how to use up the endless leftovers.
The flavours in this dish are delicately savoury and sweet.
Serves 10 to 12 people
1 cured bone-in ham, shank or butt portion, about 7 pounds
1/2 cup honey
1/2 cup sugar
3/4 cups Bald Hills Pinot Noir
1/2 teaspoon whole cloves
Rind of 1 or 2 Navel oranges (use orange peel and white pith), cut into narrow strips
Cut off any skin and fat from the outside of the ham. Soak the ham in water overnight or longer (8 to 12 hours), changing the water midway through. Use a large stockpot or tub for the soaking.
- Drain the ham, rinse it and pat it dry with paper towel.
- Combine honey, sugar, wine, cloves and orange peel into a bowl and combine.
- Reserve ¼ cup of the honey mixture, but add the rest along with the ham in a large pot – big enough to fit everything. The ham will not be fully covered.
- Bring things to a simmer, lower the flame to maintain a vigorous simmer for 30 minutes. Halfway through, use tongs to turn the ham to ensure that all the meat is exposed to the seasonings. Set aside.
- Preheat the oven to 200C. Transfer the ham and all its seasonings to an aluminium foil-lined roasting pan. Cover the pan with aluminium foil, then roast for 30 minutes.
- Remove the foil, lower the heat to 170C and continue to bake for another 15 minutes, and baste the ham with the left over honey mixture throughout the final 15 minutes of cooking.
Because it’s Christmas and a honey glazed ham deserves the best, we have paired this with our award winning 2012 SVPN. This wine is beautifully fragrant and exhibits a complex array of aromas, from ripe fruits, plums, blackberries and currants to sweet spices and more savoury, almost leathery notes. Enjoy!