This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Tired of the same old ham recipes? Try Peach and Riesling Glazed Ham — it’s fresh and fruity flavor will wow your brunch guests.
Welcome to Day 3 of #BrunchWeek, hosted by Love and Confections and A Kitchen Hoor’s Adventures! Don’t forget to hop on over to my Sponsors and Giveaway Information Post to read about the great prizes and enter to win one!
Today, I’m sharing another brunch classic, baked ham. It seems like every other baked ham recipes involves maple syrup and/or honey. I love ham with honey, but it does get old. When I saw this recipe on Betty Crocker’s website, it seemed obvious to me how well the flavors of peach and ham would go to together.
It starts with half a baked ham. The ham is already cooked, so the baking process is mostly just to warm the ham and coat it with glaze. You can scale the glaze recipe up or down depending on the size of ham you need. The smaller the ham, the shorter the cooking time.
The glaze is a delicious blend of Riesling (a highly aromatic, very crisp German white wine), peach preserves, fresh thyme, brown sugar and a bit of mustard. Don’t skip the mustard, even if you don’t generally like it. You can’t taste it, but it adds a nice tang that balances the sweetness of the preserves and sugar.
This beautiful Riesling glazed ham will make an striking main course for any spring brunch, whether for Easter, Mother’s Day, or just because. Pair any veggie side dishes or salads with its.
You don’t need to use top-shelf Riesling for this recipe, but it should be one that you’d enjoy drinking on its own. I chose Cupcake Vineyards Riesling because one of its fruity notes is peach, along with hints of lemon and honeydew.
If you can’t find sugar-free peach preserves, reduce the amount of brown sugar in your recipe to one quarter-cup plus two tablespoons.
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Tired of the same old ham recipes? Try Peach and Riesling Glazed Ham — it's fresh and fruity flavor will wow your brunch guests.
- 8 lb boneless smoked ham
- 1 cup Riesling
- 2 sprigs fresh thyme
- 1 shallot, minced
- 16 oz sugar-free peach preserves
- 1/2 cup brown sugar
- 2 tbsp Dijon mustard
Preheat the oven to 325 degrees. Line a shallow baking dish with tinfoil; spray with nonstick spray.
In a small saucepan, combine the Riesling, thyme and shallot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 8 minutes. Remove the thyme sprigs and discard.
Add the peach preserves, sugar, and mustard to the saucepan; whisk to combine.
Place the ham in the prepared pan. Spread 1/4 of the peach-Riesling glaze over the ham with a basting brush.
Place the roasting pan in the oven. Cook the ham for 2 hours, basting with another 1/4 of the glaze every 30 minutes.
Remove the ham from the roasting pan; slice and serve.
Slightly adapted from Betty Crocker
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie
Ham Egg Cups – 2 Ways from Big Bear’s Wife
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen
Sous Vide Italian Egg Bites from Wholistic Woman
Steak and Egg Mini Quiches from The PinterTest Kitchen
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Chocolate Glazed Almond Donuts from The Bitter Side of Sweet
Cinnamon Twist Bread from That Skinny Chick Can Bake
Everything Bagel Crackers from Mildly Meandering
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Instant Pot Shrimp & Grits from The Crumby Kitchen
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee
Peach and Riesling Glazed Ham from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking
Grits au Gratin from The Barbee Housewife
Macerated Strawberry Sauce from Amy’s Cooking Adventures
Primavera Pasta Salad from It Bakes Me Happy
Pickled Asparagus from A Day in the Life on the Farm
Caramel Apple Cake from Eat Move Make
Coconut Sour Cream Pound Cake from My Catholic Kitchen
French Coconut Pie with Pine Nuts from Shockingly Delicious
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings
Vintage Gold Cake from Cooking With Carlee
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.