If you’re looking to jazz up this year’s Easter ham, check out this week’s recipe for one basted with grape jelly and fresh thyme, then roasted with grapes and shallots.
Again, a little non-traditional, but the unusually paired flavors really sing.
Easy and delicious, this ham is great served with roasted or au gratin potatoes with either steamed green beans or grilled asparagus. You can also adapt the recipe to your own taste by substituting orange marmalade or currant or apple jelly instead of the grape jelly, and chopped fresh rosemary or sage instead of thyme.
If you’re cooking for a smaller crowd, make a smaller amount of the basting mixture and brush over ham steaks you can pop in the oven with the grapes and shallots.
Thyme-Basted Ham with Roasted Grapes
6- to 8-pound cooked bone-in ham, trimmed
1/2 cup grape jelly
4 Tbsp. unsalted butter (1/2 stick), cut into 4 to 6 pieces
2 Tbsp. chopped fresh thyme
3 cups whole grapes (red, green or a combination)
4 shallots, halved lengthwise and cut into 1/4-inch slices
- Position rack in lower third of oven and preheat to 325 degrees. Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.
- Meanwhile, in a small saucepan over medium heat, combine the jelly, butter and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside. In a medium bowl, combine the grapes and shallots. Set aside.
- Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120 degrees, add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140 degrees, 15 to 18 minutes per pound total cooking time.
- Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, take the ham out but return the roasting pan to the oven.) Slice ham and arrange on a serving platter. Season the roasted grape, shallot and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.