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cloves red onions garlic carrots canola oil kosher salt white wine bacon honey red wine vinegar smooth Fisher® Walnut
Viewed: 31 - Published at: 8 years agoIngredients
- 1 (7-8 lb.) fully-cooked spiral sliced or bone-in ham
- 10 whole cloves
- 2 medium red onions, quartered
- 6 large garlic cloves
- 4 medium carrots, peeled and cut into 1-inch rounds
- 2 tbsp. canola oil
- Kosher salt
- 1 cup dry white wine
- 6 -7 strips (6 oz.) bacon, cut into small strips
- 3/4 cup clover honey, divided
- 2 tbsp. red wine vinegar
- 1 tbsp. smooth (Dijon) mustard
- 3/4 cup (3 oz.) finely chopped Fisher Walnut Halves and Pieces, toasted
Method
- Preheat the oven to 350F.
- Prepare the ham: Place the ham on a flat surface, fat side up.
- "Stud" the surface with the cloves, leaving space between each.
- Pour 1/4 cup of the honey over the exterior.
- Cook the ham: Place the ham in a roasting pan fitted with a rack.
- Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables.
- Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155F.
- Cook the bacon and honey: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes.
- Pour off all but 1 tablespoon of the rendered fat and add the remaining 1/2 cup honey and 2 tablespoons of the red wine vinegar.
- Simmer over medium heat until the honey thickens, 5-8 minutes.
- The honey will be very hot.
- Cool.
- Finely chop 3/4 cup of the walnuts.
- Stir the walnuts and mustard into the glaze to thicken the texture.
- Taste for seasoning.
- Finish the dish: Pour the glaze on the exterior of the ham spreading to cover the surface of the ham.
- The glaze should help the nuts adhere to the ham.
- Transfer the ham and the cooked vegetables to a large serving platter.
