Thyme-Basted Ham with Roasted Grapes | The Daily Dish

BetterRecipes : better recipes - better meals

Thyme-Basted Ham with Roasted Grapes

9 Comments | Written on March 28, 2012 at 5:00 am , by

Easter is right around the corner, and tomorrow is the last day to enter the special giveaway.  You could win a FREE HAM just in time for Easter dinner.  Hurry…click here to enter!

If you are still stumped on how to prepare your holiday ham, I have the recipe for you.  This recipe is easy as can be, but packed with flavor.  Grape jelly creates that sweet glaze we have all come to know and love with ham.  Roasted grapes are the perfect compliment and a gorgeous garnish for the serving platter.

Thyme-Basted Ham with Roasted Grapes  (click here to view and print recipe)  

6 to 8 pound bone-in fully-cooked ham, trimmed


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)

Nutrition:  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

Ham may be the star of the meal, but it also needs a a great supporting cast.  Be sure to check out this link to some of our favorite “Easy Easter Side Dishes.”  You can also click here to participate in our latest poll and vote for your favorite side dish!

9 Responses to “Thyme-Basted Ham with Roasted Grapes”

Leave a Reply

Your email address will not be published. Required fields are marked *