Ingredients
1 8 -10 lb. ham, shank or butt. I prefer an uncooked ham, rather than a heat and serve ham.
11/2 cups Tawny Port Wine
1/3 cup honey
1/3 - 2/3 cups brown sugar (dark or light)
Method
Sources
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dataset
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Gathered
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Ruby port — cheese pairing, reductions, poaching pears
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cut excess fat from ham and score, if you like. Marinate the ham in the Port Wine, refrigerated, for at least three hours or overnight. Bring ham to room temperature. Remove ham from marinade, reserve liquid, and pat ham dry. Brush honey on ham, and then pack all around with brown sugar. Place ham in roasting pan, and pour reserved liquid in bottom of pan. Bake, covered, at 375 for 1 hour. Remove cover, and continue to cook for about 1/2 hour, basting as necessary to develop a nice glaze. Allow to rest for 10 min before serving.