Prep 30 mins
Cook 3 hrs
Red wine and peppercorns produce a rich taste. This was in the newspaper and I'm posting here so I don't lose it. Intend to try it this Easter. Total cooking time is guestimate since I haven't tried it out yet.
- 1 (6 -8 lb) smoked bone-in ham, shank portion
- 2 1⁄2 cups cabernet sauvignon wine or 2 1⁄2 cups 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
- In medium saucepan, combine wine, onion and thyme. Bring to a boil; redure heat and simmer uncovered 5 minutes. Remove from heat. Set aside 1 cup for serving sauce.
- Place ham in a shallow baking pan; score by making diagonal cuts, about 1/8" deep, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 Tbsp honey.
- Pour 1/4 c of the wine mixture over ham and bake in centre of pre-heated 350F oven for 1 1/2 to 2 1/2 hours or until an instant read thermometer inserted in the thickest portion (not touching the bone) registers 140F or 15 to 18 minutes per pound, basting every 30 minutes with 1/4 cup of the remaining wine mixture.
- Remove ham from oven. Transfer to a cutting board and loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.
- Meanwhile, in a medium saucepan, combine 1/2 cup of remaining wine mixture and chicken broth. Bring to a boil; reduce heat. Cook uncovered until reduced to 1 cup. Stir cornstarch into remaining 1/2 cup wine mixture and then stir into hot wine-broth mixture. Add remaining 2 Tbsp honey and butter. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionaly.