Thyme-Basted Ham with Roasted Grapes
9 Comments | Written on March 28, 2012 at 5:00 am , by Kristina Vanni
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
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)
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!
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Better Recipes, Blog Giveaway, Dinner Tonight, Holidays, Tips and Tricks | Tags:
9 Comments | Post Your Comment
9 Responses to “Thyme-Basted Ham with Roasted Grapes”
my favorite side dish is candied yams, with collard greens
Our favorite sides are green bean casserole and deviled egg.
favorite sides are candied yams and aspargus
potatoe salad
my fav is the eggs
My favorite side is deviled eggs and sweet potato casserole.
I am craving ham! This sounds yummy!
I am so intrigued by the concept of roasted grapes. My daughter sells wine and thinks it would be lovely; my husband is slightly put off by the idea. So, I will have to try it and see how it turns out!
Roasted Asparagus – It is so good! You can never make enough.. Ones that do not even think they like it.. Well, After you make this.They love it.. they can not help but pick one up after everyone else does and makes those grawling mowning sound yum ohh aahh… Its funny in our family.. I love this receipe — !!!!!!! Its a 5 star!