Nothing personifies a Spring dinner quite like a mouthwatering, delicious ham. The tradition of this perennial favorite has graced many family dinner tables, including our own, in celebration of the season. This Spring we are sharing one of our favorite Easter ham recipes with you.
Our Honey Bourbon Ham is a little sweet, a little savory and delivers a lot of flavors, which we find pairs wonderfully with our 2015 SOGGÉ Russian River Denatale Pinot Noir. The light sweetness of the honey bourbon glaze has just a touch of orange zest that brings out the wine’s rich berry character, while the pepper and fresh thyme add complexity to the plate and compliment the pinot’s earthiness. All of these rich and balanced flavors come together with the succulent and layered nuances of Pinot Noir to provide a most memorable feast.
We hope you enjoy this pairing and have a Happy Easter. Cheers!
HONEY BOURBON HAM
- 1 tbsp fresh thyme
- 1 tsp orange zest
- 1 1/4 cup bourbon
- 1/2 cup honey
- 1/4 cup molasses
- 3/4 tsp black pepper
- 1 12 lb smoked, bone-in ham, skin removed
Preheat oven to 350°F. Whisk the thyme, orange zest, bourbon, honey, molasses, and black pepper in a medium bowl until your glaze is thoroughly combined. With a sharp knife, score the fat side of the ham in a crisscross pattern and put into a roasting pan. Pour 2 cups of water into the bottom of the roasting pan. Brush ham all over using all of the glaze. Roast the ham, basting every 20 minutes with the pan juices, until internal temperature reaches 135°F (approximately 1.5-2 hours). Let rest for 10 minutes and serve with pan juices.