Sunday, December 26, 2010

Cooking With Oregon Pinot!

Thank You Greg
Brandy Glazed Ham
1 10-12 pound smoked ham,
with the bone in
6 cups Oregon Pinot noir  (use a nice dry one)
6 cups water
2 tablespoons Dijon mustard
3/4, teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 ounces currant, pomegranate,
or other tart jelly
1/4 cup good scotch
1/4cup brandy (Pendelton)
1/2 cup brown sugar, well packed

Place ham in a large heavy pot or Dutch oven
with a cover and cover the meat at least halfway
with the equal parts of wine and water. Bring the
mixture to a boil over high heat, reduce the heat,
cover, and simmer for 2 hours, turning ham after
1 hour to cover the other side with the liquid. In
the meantime, in a saucepan combine the
remaining ingredients and heat until thickened,
stirring well to blend.
Remove the ham from the pot and trim off all but
1/4 inch of fat. Score the ham well and
place it on a
rack in a baking pan with the scored side up.
Cover with 1/3 of the glaze and bake in a preheated
325" oven for 1 hour, basting twice with the
remaining glaze. Let ham stand approximately 3o
minutes before slicing.
Note: Do not let the ham cool between the
simmering and the baking steps. Simmering the
ham in the wine gives it a nice color and delicious
taste, eliminating most of the saltiness. .

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