Apricot & Dijon Glazed Holiday Ham

Many of our customers ask for recipes that use our wines. Interestingly, one might think the 2005 Gewurztraminer might be tough to cook with, but its actually a delight. In this recipe, the concentrated flavor and sweetness of the wine works wonders as a simple, elegant glaze.

Ingredients

1 small jar Dijon Mustard with whole seeds
2 cups apricot jam
1/2 cup 2005 Gewurztraminer
Whole cloves

1 whole bone-in 14-18 pound ham

Preparation

Preheat oven to 275° F. Line a baking pan with foil. Place the ham on the foil, fat-side up. Wrap well with another piece of foil and bake for 31/2 hours. (Alternately, I've substituted a spiral glazed ham that is  pre-cooked with great success—simply follow the warming instructions).

Remove the ham from the oven, and with a large knife, trim off all but 1/4 inch of the fat. Score the ham in a diamond pattern, and stud with cloves, if desired.

In a mixing bowl, stir together Dijon mustard, apricot jam and Gewurztraminer. Pour out any pan juices and lightly coat the ham with the glaze. Return the ham to the oven. Every 15 minutes, spoon glaze over the ham. The ham should be done in 1 to two hours, depending upon the weight of the ham. Remove to a serving platter and serve immediately. 

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