Apricot Riesling Jelly Glazed Spiral Ham | PC.ca

Apricot Riesling Jelly Glazed Spiral Ham

Apricot Riesling Jelly Glazed Spiral Ham

Captivate a hungry crowd with effortless ease. Spiral-sliced ham is transformed from simple to subl...

Captivate a hungry crowd with effortless ease. Spiral-sliced ham is transformed from simple to sublime with a wine jelly glaze, roasted to caramelized perfection for a sweet, fruity finish to succulent cured pork. The finished masterpiece is a crowd-pleasing fit for any Sunday dinner or holiday table. Reserve any drippings to make a pan gravy, if desired.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 1 hr
  • Serves: 28
  • Dish Type: American, Canadian, English
  • Season: Fall
  • Course: Main
  • Main Ingredient: Ham

  • Amount Per Serving

  • Serving Size

  • Sodium

    1310 mg

  • Sugars

    3 g

  • Protein

    19 g

  • Calories

    260 cal

  • Total Fat

    19 g

  • Dietary Fibre

Apricot Riesling Jelly Glazed Spiral Ham

  • Amount Per Serving

  • Serving Size

  • Sodium

    1310 mg

  • Sugars

    3 g

  • Protein

    19 g

  • Calories

    260 cal

  • Total Fat

    19 g

  • Dietary Fibre

How to make

Ingredients

  • 1Fully cooked spiral-sliced bone-in ham (about 8 lb/3.6 kg)
  • 1 jar (170 mL)PC®Black Label Apricot Riesling Wine Jelly

How to make

  • Step 1Preheat oven to 325°F (160°C).
  • Step 2Place ham, bone side down, in roasting pan; cover tightly with foil. Bake until instant-read thermometer inserted in centre reads 160°F (71°C), about 30 minutes per kilogram. Remove from oven; carefully remove foil. Increase oven temperature to 400°F (200°C).
  • Step 3Meanwhile, bring jelly to a simmer in small saucepan over medium-low heat; cook, stirring occasionally, until reduced slightly and easily spreadable, about 5 minutes.
  • Step 4Brush jelly onto ham; return to oven. Bake until glaze is caramelized, about 10 minutes. Transfer ham to cutting board; tent with foil. Let rest 5 minutes before carving.

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