March 24th, 2013 by Jeff
Wines Featured in the Show:
- Angeline Chardonnay Reserve 2011 (~$10)
- Noble House (Dr. Pauly-Bergweiler) Riesling 2010 (~$12)
- Flaco Tempranillo 2011 (~$8)
Better Than Average Pairing: Glazed Ham
A Chardonnay pairing swings into another BTAP, and just in time for Easter dinner! Over 1 billion Catholics will be celebrating the holiday this coming weekend, and I can safely say that at least a dozen or so will be enjoying a delicious ham for their main course. Why is Chardonnay the better than average pairing for ham, you ask? It has to do with our specific preparation…which is so easy that even those that are cooking challenged (like Bovee) can pull this one off.
We’ve discussed this before, but yellow mustard and Chardonnay go hand in hand like vodka and tonic. For this recipe, we use mustard as the zippy base for a sweet, caramelized glaze. At this point, I’d normally link to a specific recipe online, but could not find this exact precision method for my kick-ass ham glaze. Please find below our better-than-Food-Network version of the Easter honey ham.
- Roasting pan
- Bone-in half honey ham
- Yellow mustard
- Brown sugar
- 2 cans of Coke (or sweet beverage of your choice, but brown cola is recommended)
Preheat oven to 350 degrees. Spray the bottom of the roasting pan and place the ham in the center with the cut side down. Spread yellow mustard on the ham (fairly thick…like a PB sandwich), then proceed to pack the brown sugar in a generous layer around all exposed sides of the ham. Stick the ham in the oven for 30 minutes, then take out and baste with Coke. Place ham back in oven and baste every 30 minutes. A 7-10 pound ham should be in the oven for about 2 hours total. Use a meat thermometer to gauge internal temperature, which should be 145 degrees when done.