Ham with a Wine Glaze: A Holiday Tradition Reimagined

The aroma of baked ham, sweet and savory, always transports me back to my grandmother’s kitchen. Every Easter, Thanksgiving, and Christmas, that magnificent, glistening ham was the undisputed centerpiece of our holiday feasts. While her recipe was a closely guarded secret, I’ve spent years since then experimenting with different glazes, each seeking to capture that same feeling of warmth and family. This recipe, featuring a rich red wine and peppercorn glaze, is my personal tribute to her culinary legacy, a dish that’s both comforting and sophisticated.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes to 2 hours 30 minutes
• Total Time: 1 hour 45 minutes to 2 hours 45 minutes
• Servings: 12-16
• Dietary Type: Varies based on Ham – Typically Gluten-Free, Dairy-Free Options Available

Ingredients

• 1 (6-8 lb) smoked bone-in ham, shank portion
• 2 1/2 cups cabernet sauvignon wine or 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

Equipment Needed

• Medium saucepan
• Shallow baking pan
• Sharp knife
• Measuring cups and spoons
• Instant-read thermometer
• Cutting board
• Aluminum foil

Instructions

1. Begin by preparing the wine reduction. In a medium saucepan, combine the wine (either Cabernet Sauvignon or Pinot Noir will work beautifully), chopped shallots, and fresh thyme. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the mixture to simmer uncovered for 5 minutes. This process allows the flavors to meld and the alcohol to evaporate slightly. Remove the saucepan from the heat and set aside 1 cup of the wine mixture – this will be your serving sauce later.
2. Prepare the ham for baking. Place it in a shallow baking pan. Using a sharp knife, score the surface of the ham by making diagonal cuts, approximately 1/8 inch deep, in a diamond pattern. This not only looks visually appealing but also allows the glaze to penetrate deeper into the meat, enhancing the flavor.
3. Season the ham. Sprinkle the cracked black pepper evenly over the scored surface of the ham. Use your fingers to gently rub the pepper into the cuts, ensuring it’s well distributed. This adds a subtle spicy warmth that complements the sweetness of the honey and wine.
4. Apply the first layer of glaze. Brush the ham with 3 tablespoons of the liquid honey. Ensure the entire surface is evenly coated, filling the scored patterns with the honey.
5. Begin baking. Pour 1/4 cup of the reserved wine mixture over the ham in the baking pan. This will help to keep the ham moist during the initial baking process. Place the baking pan in the center rack of a preheated oven at 350°F (175°C).
6. Bake the ham for 1 1/2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the ham (avoiding the bone) registers 140°F (60°C). The cooking time will vary depending on the size and type of ham, so it’s essential to use a thermometer for accuracy. During baking, baste the ham every 30 minutes with 1/4 cup of the remaining wine mixture. This basting process is crucial for developing a rich, flavorful, and beautifully caramelized glaze.
7. Rest the ham. Once the ham reaches the desired temperature, remove it from the oven. Transfer it to a cutting board and loosely cover it with aluminum foil. Allow the ham to rest for 10 to 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Discard the wine mixture in the pan.
8. Prepare the serving sauce. While the ham is resting, prepare the serving sauce. In a medium saucepan, combine 1/2 cup of the reserved wine mixture and the chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cook uncovered until the liquid has reduced to 1 cup. This concentrates the flavors of the wine and broth, creating a richer base for the sauce.
9. Thicken the sauce. In a small bowl, stir the cornstarch into the remaining 1/2 cup of the reserved wine mixture until smooth. This creates a slurry that will thicken the sauce without leaving any lumps. Pour the cornstarch slurry into the hot wine-broth mixture, stirring constantly. Add the remaining 2 tablespoons of honey and the butter. Bring the mixture back to a boil, then reduce the heat to low and simmer uncovered for 2 minutes, stirring occasionally. This allows the sauce to thicken to your desired consistency and ensures the cornstarch is fully cooked.
10. Slice and serve. After the ham has rested, slice it thinly and arrange it on a serving platter. Drizzle generously with the prepared wine glaze. Serve immediately.

Expert Tips & Tricks

• Choosing Your Ham: Opt for a high-quality smoked bone-in ham, shank portion, for the best flavor and texture. A spiral-cut ham can also be used, but be extra careful not to overcook it.
• Wine Selection: While Cabernet Sauvignon and Pinot Noir are excellent choices, other dry red wines like Merlot or a lighter-bodied Zinfandel can also work well. Choose a wine you enjoy drinking, as its flavor will be prominent in the glaze.
• Honey Variation: Experiment with different types of honey for unique flavor profiles. Buckwheat honey will offer a bolder, more robust flavor, while clover honey provides a milder, more floral sweetness.
• Preventing Overcooking: Using a reliable instant-read thermometer is crucial for preventing overcooking. Insert the thermometer into the thickest part of the ham, avoiding the bone. The ham is done when it reaches an internal temperature of 140°F (60°C).
• Make-Ahead Tip: The wine glaze can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.

Serving & Storage Suggestions

Serve the sliced ham immediately while it’s still warm, drizzled with the flavorful wine glaze. It pairs beautifully with classic holiday side dishes such as scalloped potatoes, roasted vegetables, and cranberry sauce. Leftover ham should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the slices in a skillet with a little of the wine glaze or bake them in a covered dish in the oven until heated through. The ham can also be frozen for longer storage (up to 2-3 months), although the texture may change slightly upon thawing.

Nutritional Information

(Estimated per serving, based on 1/14th of a 7lb ham)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	150mg	50%
Sodium	1200mg	52%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Sugars	10g	–
Protein	35g	70%

Variations & Substitutions

• Spice It Up: Add a pinch of red pepper flakes to the wine glaze for a touch of heat.
• Fruit Infusion: Include slices of fresh orange or pineapple in the baking pan to infuse the ham with fruity flavors.
• Herbaceous Twist: Substitute rosemary or sage for the thyme in the wine reduction.
• Gluten-Free: Ensure the chicken broth is gluten-free. Most hams are naturally gluten-free, but double-check the label.

FAQs (Frequently Asked Questions)

Q: Can I use a spiral-cut ham for this recipe?
A: Yes, you can use a spiral-cut ham, but be extra careful not to overcook it as it tends to dry out more easily. Reduce the cooking time and check the internal temperature frequently.

Q: What if I don’t have shallots? Can I use onions instead?
A: Yes, you can substitute finely chopped yellow or white onion for shallots. The flavor will be slightly different, but still delicious.

Q: Can I make the glaze ahead of time?
A: Absolutely! The wine glaze can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.

Q: What’s the best way to check the ham’s internal temperature?
A: Use a reliable instant-read thermometer. Insert it into the thickest part of the ham, avoiding the bone. The ham is done when it reaches an internal temperature of 140°F (60°C).

Q: My glaze is too thin. How can I thicken it?
A: If your glaze is too thin, you can thicken it by simmering it for a few more minutes uncovered, allowing the liquid to reduce further. Alternatively, you can add a small amount of cornstarch slurry (cornstarch mixed with cold water) to the glaze and simmer until thickened.

Final Thoughts

This Ham with Wine Glaze recipe is more than just a dish; it’s an invitation to create lasting memories around your table. The combination of savory ham, rich wine, and aromatic herbs is sure to impress your guests and become a cherished tradition for years to come. Don’t be afraid to experiment with different wines, herbs, and spices to customize the glaze to your liking. And most importantly, enjoy the process of creating this delicious centerpiece and sharing it with the people you love. I hope this becomes a staple in your home as it has in mine.