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November 21, 2013

Barefoot Friendsgiving: Barefoot Moscato-glazed Ham

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Holiday ham is definitely a star of the Thanksgiving show. Know what makes it even more delicious? Barefoot Moscato! This easy Moscato recipe combines our Moscato with preserves, herbs, brown sugar and a bit of Dijon mustard for a stellar, fun twist on this Thanksgiving classic. Here’s the process… To make your life even easier – start with a roasting pan lined with aluminum foil! Score the ham in a diamond pattern to give it a decorative finish! If you’re in a time crunch, you can skip this step.

Reduce 1 cup of Barefoot Moscato with some shallots and thyme. Once the mixture has reduced, remove it from the heat and add in the some preserves, brown sugar and a touch of mustard.

Use the Moscato mixture to baste the Ham, covering it entirely with the glaze. Then the ham goes into the oven, is basted a few times during cooking and then served up. It’s enough to feed a big crowd, plus you might even have a few slices left over for the following day if you're lucky.

Barefoot Moscato-glazed Ham

1 cup Barefoot Moscato

1 whole smoked ham (10 to 14 pounds), bone in and rind on

2 sprigs fresh thyme

1 shallot, finely chopped

1 17-ounce jar peach or apricot preserves

½ cup packed brown sugar

2 tablespoons Dijon mustard

  1. Place the oven rack on the lowest level in the oven and preheat oven to 300 degrees.
  2. Line a shallow roasting pan with foil and place ham on the rack in roasting pan
  3. Score the outside layer of the ham in a diamond pattern.
  4. In a small saucepan, heat wine, thyme sprigs, and shallot over medium-high heat and bring the mixture to a rapid boil. Reduce the heat and simmer uncovered until the wine reduces by half, about 15 minutes.
  5. Remove the saucepan from the heat and discard thyme sprigs. Add in the fruit preserves, brown sugar, and mustard and whisk until evenly combined.
  6. Brush half of glaze mixture over ham and transfer it to the oven, uncovered, and bake for 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes.
  7. After 90 minutes, cover the ham loosely with foil and bake for about 30 minutes more. The internal temperature of the ham should reach 140 degrees before taking it out of the oven.
  8. Let the ham cool for 15 minutes before slicing and serving.

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