PREP: 40 MINUTES | COOK: 3½ HOURS | MAKES: 20 SERVINGS (¾ LB PER SERVING FOR BONE-IN)
1 (14- to 16-pound) whole cured, smoked bone-in ham
2 cups Moscato wine, divided
3 cups chicken broth
4 cups water
2 tablespoons coconut oil
½ cup finely chopped shallots
1 tablespoon fresh thyme leaves
½ cup whole-grain Dijon mustard
1 tablespoon honey
½ teaspoon black pepper
¼ teaspoon sea salt
1.Place an oven rack at the lowest level and preheat to 300 degrees F. Remove the outer rind from most of the ham, leaving a band around the end of the bone shank and leaving the fat intact. On the top of the ham, score the fat crosswise, not cutting into the meat, with parallel cuts ½ inch apart. Place the ham in a roasting pan.
2.In a large pot, combine 1 cup of the Moscato with the broth and water. Bring to a boil. Pour into the bottom of the roasting pan.
3.Bake the ham, basting with the pan juices every 20 minutes, until an instant-read thermometer inserted into the center of the ham registers 110 degrees F, 2½ to 3 hours. (As a rule of thumb, roast a minimum of 10 minutes per pound.)
4.While the ham is cooking, in a large skillet, heat the coconut oil over medium heat. Add the shallots and thyme. Cook, stirring often, about 10 minutes, until the shallots are soft. Remove the pan from the heat and add the remaining 1 cup Moscato. Return the pan to medium-high heat and bring the mixture to a simmer. Cook until the mixture has reduced to ¼ cup, about 10 minutes. Transfer the mixture to a blender along with the mustard, honey, pepper, and salt. Blend until smooth.
5.Remove the ham from the oven and increase the oven temperature to 350 degrees F. Brush the mustard mixture over the ham. Bake for 15 to 30 more minutes, until the internal temperature registers 135 degrees F and the crust is golden brown. If the ham is browning too quickly, tent the pan with foil.
6.Transfer the ham to a serving platter. Let it rest for 30 minutes prior to carving. Skim the fat from the pan drippings and heat the drippings in a skillet until reduced. Serve the reduced drippings with the ham.
Quick Tip: If you’d prefer not to cook with wine, you can substitute white grape juice.
NUTRITION
Calories: 549
Fat: 20 g
Carbohydrates: 5 g
Sodium: 2,042 mg
Fiber: 0 g
Protein: 58 g
Sugar: 2 g
