Smoked Ham with Apple-Riesling Sauce
Recipe from Food & Wine

F&W's Marcia Kiesel loves the juicy ham from Karl Ehmer Quality Meats (karlehmer.com).


Smoked Ham with Apple-Riesling Sauce
Tina Rupp

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Servings: 20 to 25 Servings
Prep Time: 4 hrs 35 mins
Total Time: 5 hrs
Related Categories: Apples, Baked Ham, Christmas, Christmas Ham, Easter Ham, Glazed Ham, Ham, Pork, Seasonal, Winter
 
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Ingredients
  • 1  18-pound
    bone-in smoked ham, skin removed and fat scored in a crosshatch pattern
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  • 2  cups
    water
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  • 1  bottle
    Riesling, preferably off-dry
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  • 6 
    red apples such as Paula Red or Empire, halved, cored, and skin peeled in stripes
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  • 2  tablespoons
    unsalted butter
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  • 6 
    scallions, coarsely chopped
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  • 1  teaspoon
    hot paprika
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  • 2  tablespoons
    Calvados
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  •  
    Salt
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Directions
1.
Preheat the oven to 325 degrees. Set the ham fat side up in a large roasting pan. Add the water to the pan and bake for 2 hours.
2.
Pour the wine over the ham. Roast for 30 minutes. Increase the oven to 350 degrees. Baste the ham and arrange the apples around it. Roast for 35 minutes; baste once more. Remove the apples, then peel, and chop.
3.
Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170 degrees. Transfer to a carving board; let rest for 15 minutes.
4.
Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the butter. Add the scallions and paprika; cook over moderately high heat until the scallions are softened. Add the Calvados. Using a long match, carefully ignite the Calvados; let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt. Carve the ham and serve with the sauce.
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