RECIPE

Red Wine Glazed Ham with Green Bean Almandine and Spiced Cranberries

Name: Red Wine Glazed Ham with Green Bean Almandine and Spiced Cranberries
Cook time: 2 h
Yield: 6-8

Recipe Created For

Hosting Set

Main Course

Pork

Cook Time

Over 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

Red Wine Glaze

1 cup (250 mL) dry fruity red wine, such as merlot or Shiraz
1 piece orange peel, about 2 x 1 inches (5 x 2.5 cm)
1 cup (250 mL) freshly squeezed orange juice
2/3 cup (150 mL) packed brown sugar
3 cloves spice (whole)
2 coins (each 1/8 inch/3 mm thick) fresh gingerroot
1 cinnamon stick, about 2 inches (5 cm)
1 tsp (5 mL) anise seeds
1 tsp (5 mL) black peppercorns
Pinch kosher salt
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) unsalted cold butter, cut into cubes

Glazed Ham

8 oz (250 g) cipollini onions, trimmed
5 lbs (2.5 kg) spiral-sliced quarter ham, sliced

Spice-Roasted Cranberries

1 tbsp (15 mL) unsalted butter, softened
1 pkg (12 oz/375 g) fresh cranberries
1/2 cup (125 mL) pure maple syrup
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) freshly grated orange zest
1/4 cup (60 mL) freshly squeezed orange juice
1 tsp (5 mL) vanilla extract
1 cinnamon stick, about 2 inches (5 cm)
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) ground nutmeg
Pinch kosher salt

Green Beans Almandine

8 oz (250 g) French green beans, trimmed
2 tbsp (30 mL) unsalted butter, melted
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1/3 cup (75 mL) sliced almonds
1 tbsp (15 mL) freshly grated lemon zest
2 tbsp (15 mL) freshly squeezed lemon juice

EQUIPMENT

RECIPE NOTES

Roasted with a mulled red wine–inspired glaze, this baked ham makes a showstopping main dish for Thanksgiving.

INGREDIENTS

Red Wine Glaze

1 cup (250 mL) dry fruity red wine, such as merlot or Shiraz
1 piece orange peel, about 2 x 1 inches (5 x 2.5 cm)
1 cup (250 mL) freshly squeezed orange juice
2/3 cup (150 mL) packed brown sugar
3 cloves spice (whole)
2 coins (each 1/8 inch/3 mm thick) fresh gingerroot
1 cinnamon stick, about 2 inches (5 cm)
1 tsp (5 mL) anise seeds
1 tsp (5 mL) black peppercorns
Pinch kosher salt
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) unsalted cold butter, cut into cubes

Glazed Ham

8 oz (250 g) cipollini onions, trimmed
5 lbs (2.5 kg) spiral-sliced quarter ham, sliced

Spice-Roasted Cranberries

1 tbsp (15 mL) unsalted butter, softened
1 pkg (12 oz/375 g) fresh cranberries
1/2 cup (125 mL) pure maple syrup
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) freshly grated orange zest
1/4 cup (60 mL) freshly squeezed orange juice
1 tsp (5 mL) vanilla extract
1 cinnamon stick, about 2 inches (5 cm)
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) ground nutmeg
Pinch kosher salt

Green Beans Almandine

8 oz (250 g) French green beans, trimmed
2 tbsp (30 mL) unsalted butter, melted
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1/3 cup (75 mL) sliced almonds
1 tbsp (15 mL) freshly grated lemon zest
2 tbsp (15 mL) freshly squeezed lemon juice

EQUIPMENT

In Saucepot over medium heat, stir together red wine, orange peel, orange juice, 1/2 cup (125 mL) water, brown sugar, cloves, ginger, cinnamon stick, anise, peppercorns and salt. Bring to a boil. Cook, stirring frequently, for 5 to 8 minutes or until sugar has dissolved and sauce has reduced slightly. Reserve 1 cup (250 mL) red wine mixture and set aside.

Reduce heat to medium-low. Continue to simmer, stirring occasionally, for 10 to 15 minutes or until mixture has started to thicken to a syrupy consistency. Cover.

Glazed Ham

Preheat oven to 400°F (200°C).

Add onions to Rectangular Roaster.

Using sharp knife, diagonally score ham in a diamond pattern. Place ham over onions. Brush 1 cup (250 mL) reserved red wine mixture over ham and onions. Loosely tent ham with foil.

Bake for 40 to 50 minutes or until instant-read thermometer inserted into centre registers 110°F (43°C). Remove foil and baste ham with juices. Bake, uncovered, for 30 to 45 minutes or until ham glaze has caramelized and thermometer registers 160°F (75°C).

Transfer ham to cutting board and onions to a small bowl, cover ham with foil and let rest for 20 to 30 minutes before serving.

Transfer ham drippings to Saucepan of glaze and set over medium-high heat. Cook, stirring occasionally, for 20 to 25 minutes or until reduced to ½ cup (125 mL). Stir in mustard and cook, stirring occasionally, for 2 minutes. Remove from heat and swirl in butter. Strain into serving dish.

Spice-Roasted Cranberries:

Preheat oven to 400°F (200°C).

Grease 1 L Oval Au Gratin with butter. Add cranberries, maple syrup, sugar, orange zest, orange juice, vanilla, cinnamon stick, cloves, nutmeg and salt. Stir to combine.

Bake (still at 400°F/200°C) for 20 to 30 minutes or until cranberries burst and pop, and juices are caramelized and thickened to a jamlike consistency. Remove cinnamon stick.

Green Beans Almandine

Meanwhile, in large bowl, toss together green beans, melted butter, 2 tbsp (30 mL) water, shallots, garlic, salt and pepper. Transfer to 1.6 L Oval Au Gratin.

Bake (still at 400°F/200°C) for 10 minutes. Sprinkle almonds over beans and stir. Bake for 8 to 10 minutes or until beans are lightly charred and tender. Sprinkle with lemon zest and drizzle lemon juice.

Slice ham. Serve with glaze, onions, spice-roasted cranberries and green beans.