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Start your Christmas planning with this recipe for ridiculously delicious apple cider & white zinfandel glazed ham

Is there anything more festive and welcoming than a perfectly glazed ham proudly displayed on a wooden board, ready to carve? Here’s a recipe for ridiculously delicious apple cider & white zinfandel glazed ham.

A nice glazed ham is just perfect for Christmas and New Years. It taste’s like heaven, most of the work can be done beforehand, plus it’s great warm or at room temperature.

So, you can relax and enjoy the company of your guests.

Start with a smoked pork shoulder that’s big enough to (hopefully) have leftovers the day after.

Simmer ham in aromatics and red wine before glazing with a sweet apple cider & white zinfandel glaze. This can be done the day before.

Then, slowly roast in the oven until cooked to perfection.

The result’s a beautiful, tender, juicy ham full of flavor… ready to be devoured. Full recipe below.

Recipe / Apple cider & white zinfandel glazed ham

Defrost the ham the day before in the fridge.

Recipe / Apple cider & white zinfandel glazed ham

The ham is simmered in aromatics like rosemary, black pepper, mustard seeds, bay leafs, star anise and red wine before roasting. This will add flavor to ham from the inside out, not just the top layer which is what happens when you only do a glaze.

Recipe / Apple cider & white zinfandel glazed ham

Simmer for an hour, let the ham cool down in aromatics for another hour. Then, bake the ham.

Or, wrap it up in plastic wrap and store in the fridge. Bake it the next day.

Recipe / Apple cider & white zinfandel glazed ham

Remove the skin and most of the fat, leaving a thin layer of fat to protect the meat. Score to make pretty diamond pattern.

Recipe / Apple cider & white zinfandel glazed ham

Fresh unfiltered apple juice is reduced to make a heavenly sweet apple cider reduction for the glaze.

Make the apple cider reduction way beforehand and freeze in a mason jar. Thaw the day before in the fridge.

Recipe / Apple cider & white zinfandel glazed ham

Tangy white zinfandel wine is reduced and mixed with the apple cider reduction for a perfectly balanced sweet glaze. 

Pour apple cider-white zinfandel glaze over ham and massage it in the ham before baking.

Recipe / Apple cider & white zinfandel glazed ham

Decorate ham with sliced star fruit and sprinkle with brown sugar.

Recipe / Apple cider & white zinfandel glazed ham

Roast slowly for 90 minutes or until a meat thermometer reaches 160 F.  

Halfway through baste ham with juices accumulated in the baking sheet.

Recipe / Apple cider & white zinfandel glazed ham

Make a quick sauce by heating up saved apple cider + white zinfandel reduction.

Pour over ham or serve on the side.

Recipe / Apple cider & white zinfandel glazed ham

What a beaut.

Recipe / Apple cider & white zinfandel glazed ham

Recipe / Apple cider & white zinfandel glazed ham

Let rest for 15 mins, carve and enjoy.

Recipe / Apple cider & white zinfandel glazed ham

Recipe for ridiculously delicious apple cider & white zinfandel glazed ham

Recipe for ridiculously delicious apple cider & white zinfandel glazed ham

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Serves: 6 - 10 people

Ingredients

    Aromatic ham
  • 1 (6 - 10 lb) smoked pork shoulder
  • 700 ml red "blood" wine (red wine with herbs)
  • 1 tbsp mustard seeds
  • 1 tbsp pepper corns
  • 4 sprigs of fresh rosemary
  • 1 cinnamon stick
  • 2 dried star anise
  • 2 bay leafs
  • 1 fresh star fruit for garnish
  • a pinch of brown sugar
  • enough water to cover ham
  • a pan big enough for the ham (or most of it)
  • Toothpicks
  • Apple cider & white zinfandel glaze
  • 1/2 cup apple cider reduction (see recipe below)
  • 700 ml white zinfandel wine
  • 2 dried star anise
  • Apple cider reduction
  • 2 1/2 cups apple cider (unfiltered fresh apple juice)

Instructions

  1. For the apple cider reduction, simmer apple cider until thick, about 45 mins. Stirring occasionally. You'll have about 1/2 cup of apple reduction at the end. Let cool down and set aside (see notes).
  2. Remove ham from package, remove net, drain.
  3. In a large pot, put blood wine, mustard seeds, pepper corns, rosemary sprigs, cinnamon stick, star anise, and bay leafs. Add water until about a third of the pot is full, stir. Carefully place ham in the pot (over the sink), add more water to cover if needed.
  4. On high heat bring ham, aromatics and wine to a boil.
  5. Once it starts to boil, turn to low heat and simmer uncovered for an hour (see notes). If the ham is not completely submerged in the liquid, flip the ham half hour in so that it's cooked evenly.
  6. After an hour of simmering, turn off the stove, cover the ham loosely with a lid and let cool down in the aromatic liquid.
  7. In the meantime, make a white zinfandel reduction by boiling the white zinfandel until the liquid is reduced to about 1 1/c cups of liquid and the alcohol taste is gone, about 45 minutes. Set aside.
  8. Preheat the oven to 200 C / 390 Fahrenheit.
  9. Slice star fruit, if using for garnish.
  10. After the ham has cooled down in the aromatic liquid, gently take it out, remove the skin and most of the fat, leaving a thin fat layer.
  11. Score the fat making diamond pattern.
  12. Mix 1/3 cup of white zinfandel reduction and 1 tbsp apple cider reduction, pour over ham and massage.
  13. Then, massage 2 tbsp apple cider reduction into the whole ham.
  14. Place star anise slices in between the scores, sprinkle with brown sugar and secure with a toothpick. Let your creativity do its thing here.
  15. Place ham on a baking sheet, place a meat thermometer in the thickest part of the ham careful not to touch the bone.
  16. Bake until the internal temperature of the ham reaches 160 F, about 1 1/2 hours.
  17. Halfway through, baste ham with the juices and glaze accumulated in the baking sheet.
  18. When the ham is ready, take it out of the oven and let it rest for 15 mins.
  19. For the sauce, combine and heat up 1 cup of the white zinfandel reduction and mix with 3 tbsp apple cider reduction.
  20. Before serving, take out toothpicks.
  21. Serve ham warm or at room temperature, with the sauce on the side.
  22. So good!
  23. Enjoy!

Notes

Make the apple cider reduction way in advance, let it cool down, put it in a mason jar and freeze. Then, take out the day before and thaw in the fridge. You can simmer the ham in the aromatics the day before, leave on the skin and store covered in the fridge. Continue with the recipe the next day. HOT TIP: when boiling/simmering the ham, place a wooden spoon across the pan to avoid overflow (I don't know why it works, but it does)

Love always,

Jess

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Apple cider & white zinfandel glazed ham recipe