Thyme-Basted Ham with Roasted Grapes
Cooking time40 Min
This thyme-busted ham with roasted grapes can be described as extremely delicious dish and it is simple and easy to follow. If you are not sure about how to prepare your holiday ham, this is the perfect option available. The grape jelly creates the much needed sweet glaze and the texture can be described as extremely captivating as well. Are you confused about how to prepare your holiday ham? This Thyme-busted ham with roasted grapes recipe can easily solve your problem and you can prepare it utmost ease and comfort. The sweet glaze that can always be associated with ham comes from the grape jelly and this highly delicious dish can be served with roasted grapes. First of all, the oven should be preheated to 325 degrees F. The rack needs to be positioned in lower third of oven.
Take a large shallow roasting pan. You have to place the ham flat side down in the pan.
Then, you need to score a diamond pattern about 1/8- inch deep into any fat.
Now, you must season with pepper. Bake for 90 minutes.
In the meantime, take a small saucepan. Keep the heat at a medium level. Place the jelly, thyme and butter into the pan. Combine well and whisk occasionally until the jelly and butter melt together. Bring the mixture to a gentle boil around 1 to 2 minutes. Cover and set aside.
Take a medium bowl and combine the grapes and shallots. Set aside.
Then, you have to baste the ham using the jelly mixture.
Continue baking and baste with the jelly mixture and/or pan juices about every 15 minutes.
The grapes and shallots can added to the roasting pan when the internal ham temperature reaches 120 degrees F.
Stir well to form a coating with the pan juices.
Keep on baking until the internal temperature reaches 140 degrees F. (It can be done 15 to 18 times per pound total cooking time).
Now, the ham should be removed from the oven. Transfer it to a cutting board.
Leave it there for 15 to 30 minutes. (If you find that the grapes and shallots have not become tender yet, you gave to return the roasting pan to the oven). Slice enough ham to serve and arrange on pates.
You have to season the roasted grape, pan juice mixture and shallot with pepper. Some pepper can be spooned on top of the ham.
Place the remaining grape mixture on the side. And the dish is ready to serve.
- Bone-in, fully cooked ham – 6 to 8 pound. (It should be trimmed).
- Pepper – To taste
- Unsalted butter – 4 tablespoons. (1/2 stick; it should be cut into 4 to 6 pieces)
- Grape jelly – 1/2 cup.
- Chopped, fresh thyme – 2 tablespoons
- Grapes – 3 cups (It can be red, green or a combination of both).
- Shallots (halved lengthwise) – 4 nos. (They should be cut into 1/4- inch slices).