Thursday, March 29, 2012

Easter Recipe from the Inwood Farm Market

Happy Easter from Faye, Linda and Kathy at the Inwood Farm Market. Here's a recipe to prepare for your holiday gathering using West Virginia's own Up The Creek Mustard. Don't forget to pick up your favorite WV wine suggested at the end of the recipe to complete your meal.

Glazed Ham with Pineapple Mustard Sauce


Ingredients

• Vegetable oil for greasing pan

• 1 (8- to 10-pound) partially cooked smoked shank-end ham

• 3 Cups unsweetened pineapple juice (24 fl ounces)

• 1 tablespoon sugar

• 3/4 Cup Up The Creek Original Mustard (7 ounces)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 Tablespoon finely chopped fresh thyme leaves

• Garnish: sprigs of fresh thyme

Preparation

Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.

If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.

Makes 10 servings. Active time: 35 minutes; 3 ¾ hours total preparation time.

Wine pairing available at the Market: Riesling’s from Forks of Cheat, Vu ja de, Potomac Highlands, Lambert’s and Wine Tree wineries.

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