Recipe Details

Thyme-Basted Ham with Roasted Grapes

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Servings: 15 - 20

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 to 8 pound bone-in fully-cooked ham, trimmed
Pepper
1/2 cup grape jelly
4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces
2 tablespoons thyme, chopped fresh
3 cups grapes, red, green, or a combination
4 shallots, halved lengthwise and cut into 1/4-inch slices

Cooking Directions

Preheat oven to 325 degrees F. Position rack in lower third of oven.

Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.

Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside. In a medium bowl, combine the grapes and shallots. Set aside.

Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120 degrees F, add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)

Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.

Serves 15-20 (4-ounce servings)

Serving Suggestions

Enjoy this amazingly delicious – and amazingly easy – ham with roasted potatoes, fresh peas, or steamed asparagus. Vary the recipe by using currant or apple jelly or orange marmalade instead of the grape jelly, and chopped fresh rosemary or sage instead of the thyme. You can also use 2 teaspoons dried thyme instead of fresh. If you’re cooking for a smaller crowd, adapt the recipe using ham steaks, brushed with a smaller amount of the jelly basting mixture, and heated in the oven with grapes and shallots.

Nutrition Information

Calories: 280 calories
Protein: 33 grams
Fat: 11 grams
Sodium: 2040 milligrams
Cholesterol: 105 milligrams
Saturated Fat: 5 grams
Carbohydrates: 14 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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