Ham with Riesling and Mustard

By mahto

Ingredients

• 1 14\–16-pound whole cured, smoked bone-in ham
• 2 cups sweet (Auslese) Riesling, divided
• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup finely chopped shallots
• 3 sprigs thyme plus 2 teaspoons fresh thyme leaves
• 1/2 cup whole grain mustard
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• Small pinch of kosher salt

Details

Servings 16
Adapted from epicurious.com

Preparation

Step 1

Arrange a rack in lowest level of oven;
preheat to 300°F. Leaving fat intact, remove
outer rind from most of ham, leaving a
band around the end of the shank bone.
Score fat crosswise (do not cut into meat)
on top of ham with parallel cuts spaced 1/2"
apart. Place ham in a large roasting pan.
Boil 1 cup Riesling and 7 cups water in a
saucepan for 5 minutes. Pour into bottom
of roasting pan. Bake ham, basting with pan
juices occasionally, until an instant-read
thermometer inserted into center of ham
registers 110°F, 2 1/2-3 hours.

Meanwhile, melt butter in a medium
skillet over medium heat. Add shallots and
thyme sprigs; cook, stirring often, until
shallots are very soft, about 10 minutes.
Remove pan from heat; stir in the remaining
1 cup Riesling. Return to stove. Increase
heat to medium-high, bring to a simmer,
and cook until reduced to 1/4 cup, about
8 minutes. Remove the thyme sprigs and
transfer mixture to a food processor. Add
thyme leaves, mustard, honey, pepper,
and salt. Process until well blended.

Remove pan from oven and increase
heat to 350°F. Using a pastry brush, spread
Riesling mixture over ham. Return pan
to oven and bake ham, tenting with foil
if browning too quickly, until internal
temperature registers 135°F and crust is
golden brown, 15-30 minutes.

Transfer ham to a large platter. Let rest
for 30 minutes before carving. Skim fat from
pan juices, reheat, and pour juices into a
medium pitcher; serve alongside.