A delicious gluten-free main dish that's perfect for Easter
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
This recipe (originally from Lithuanian Heritage magazine) would have been made with one of the hams, bone in, really thick layer of fat and skin and selling for about 79c/lb, versus the very expensive (and yes, delicious) spiral cut ham ($10/lb) from that chain that sells fancy hams. At my last Lithuanian cooking demo in March with an Easter menu, I was saying how my father and then I, would soak one of these cheaper hams for 24 hours, drain, fresh water and cook, then drain and finish in oven. This used to be the only type of ham that was available. One of the ladies said her mother always did it that way, so did she until her husband asked her why and she really didn’t know. To get rid of excess salt--she and her husband were happy to get a sensible answer.
Last year I bought for the first time, Carando labeled gluten-free, sliced, spiral boneless brown sugar and spice ham. $2.99 or $3.99 per lb, at my local Market Basket with long refrigerated shelf life. Remove red foil cover, then 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 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 flavor of raspberry, wine and butter. Then gently reheat in sauce to serve. The ham darkens in color, remember raspberry glaze will stain white tablecloth.
Gluten-Free Raspberry Wine Glazed Ham
- ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
- 1 tablespoon lemon juice
- 2 teaspoons gf cornstarch
- 1/3 cup seedless raspberry jam _ I use Trappist, ~$3 for 12 oz jar in my local store -Market Basket.
- 1 tablespoon butter
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 as you serve.
Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than glazing whole ham:
- jar of seedless raspberry jam
- 2 oz butter, I actually used a 4 oz stick last time.
- 3/4 c wine
- ¼ c lemon juice – ~1 lemon, genuine lemon please, not the bottled stuff.
1. Preheat oven to 325*. Place whole boneless spiral ham in deep serving dish, If you are leaving the spiral ham whole.
2. In a small saucepan, blend wine and lemon juice with cornstarch.
3. 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.
4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 15-30 minutes. Check internal temperature of ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham left whole, 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 the slices in glaze/sauce.
1. Drain soaked raw ham, cover with fresh water, gradually bring to a boil, reduce heat to simmer and cook for about 1-2 hours, timing from when the water boils (which could take almost an hour). This helps remove more salt (there seems to be more salt in cheaper cuts) and keeps ham moister during cooking, rather than drying out in oven. I normally only give the ham one hour in the oven to finish off with a glaze after simmering. With a fully cooked ham, I still prefer to soak it, change water and simmer for about 45 minutes, then finish with the glaze.