Raspberry Wine Glazed Ham
From Chef Oonagh Williams of Royal Temptations Catering
This recipe was originally from Lithuanian Heritage magazine.
A few years ago, I discovered Carando ham, labeled gluten-free, fully cooked, sliced, spiral boneless brown sugar and spice ham (not salty, sweet or spice) normally $3.99 or $4.99 per lb, in my local Market Basket with long refrigerated shelf life. But before Easter this year, my local Market Basket was selling this ham for $1.99/lb dated to mid May. Remove red foil cover and netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large Ziploc bag on a dinner plate in the fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb the flavor of raspberry, wine and butter. Then gently reheat in sauce to serve. Ham will darken in color from raspberries, remember raspberry glaze will stain a white tablecloth. I use this ham in so many recipes.
Gluten-Free Raspberry Wine Glazed Ham
also known as kumpis su vyno ir aviečių glajum in Lithuanian
- Boneless spiral ham, I normally buy a 3-4 lb ham for just us and other recipes
- ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
- 1 tablespoon lemon juice – genuine lemon
- 2 teaspoons gf cornstarch
- 1/3 cup seedless raspberry jam
- 1 tablespoon butter
- Juniper berries, Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them before you serve
Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than just glazing whole ham:
- 12 oz jar of seedless raspberry jam
- 2 oz butter
- 3/4 c wine
- ¼ c lemon juice
- Preheat oven to 325*. Place whole boneless spiral ham in a deep serving dish, If you are leaving the spiral ham whole.
- In a small saucepan, blend wine and lemon juice with cornstarch.
- Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.
- Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 30-40 minutes. Check the internal temperature of the ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham in one piece, you can ‘persuade’ the glaze to drizzle down between slices.
Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out. Or just gently reheat in glaze/sauce.
- I used to mix dark brown sugar and spicy brown mustard and use it as a finishing glaze when I cooked the old style ham, that you soaked, drained then cooked in water before finishing in oven.
- Mix orange marmalade (cheapest works), orange zest, concentrated orange juice and a mustard like Koops Arizona heat, labeled gluten free -bell peppers and jalapeňo, sweet spicy.
- Peach preserves, peach or apple juice and hot pepper jelly.
- Chopped pineapple and juice, with pepper jelly or mustard or just brown sugar.
- Free up oven space and place in slow cooker for 4-5 hours on low, basting hourly.
- Quickly reheat in instant pot if you are comfortable with instant pot. Unfortunately there are too many conflicting timings for reheating cooked ham. Remember it is cooked ham, not raw. Personally, recipes that tell you if after cooking in instant pot, natural pressure release, checking temperature, it’s not ready, and then having to reheat ham for more time in instant pot is annoying.