Glazed Ham with Grape-Rhubarb Compote

Total Time:
3 hr 45 min
Prep:
25 min
Cook:
3 hr 20 min

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • 3 large stalks rhubarb (about 1 1/2 pounds), cut into 1/2-inch pieces
  • 3/4 cup sugar
  • 1 pound seedless red grapes, halved (about 3 cups)
  • 1/2 small red onion, thinly sliced
  • 1/4 cup whole-grain mustard
  • 1 teaspoon finely chopped fresh thyme, plus sprigs for garnish
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/3 cup packed light brown sugar
  • 1 8 -to-10-pound fully cooked bone-in half ham
Directions

Combine the rhubarb, sugar and 3/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside 1/2 cup syrup for glazing.

Make the compote: Add 1/4 cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.)

Make the ham: Preheat the oven to 350 degrees F. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about 1/4 inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about 1/2 inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1 1/2 hours.

Increase the oven temperature to 375 degrees F. Uncover the ham and brush with the rhubarb-mustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1 1/2 more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote.

Photograph by Con Poulos


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