5 Ingredients or Fewer

Port Wine Glazed Ham

Name: Port Wine Glazed Ham
Yield: Serves 10 - 12
Ingredients: 1 8 -10 lb. ham, shank or butt. I prefer an uncooked ham, rather than a heat and serve ham.; 11/2 cups Tawny Port Wine; 1/3 cup honey; 1/3 - 2/3 cups brown sugar (dark or light)

by: SallyCan

December 18, 2009

0 Ratings

Serves 10 - 12

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Author Notes

My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham. —SallyCan

Ingredients

1 8 -10 lb. ham, shank or butt. I prefer an uncooked ham, rather than a heat and serve ham.
¹¹/₂ cups Tawny Port Wine
¹/₃ cup honey
¹/₃ - ²/₃ cups brown sugar (dark or light)

Directions

Cut excess fat from ham and score, if you like.
Marinate the ham in the Port Wine, refrigerated, for at least three hours or overnight.
Bring ham to room temperature. Remove ham from marinade, reserve liquid, and pat ham dry. Brush honey on ham, and then pack all around with brown sugar. Place ham in roasting pan, and pour reserved liquid in bottom of pan.
Bake, covered, at 375 for 1 hour. Remove cover, and continue to cook for about 1/2 hour, basting as necessary to develop a nice glaze. Allow to rest for 10 min before serving.

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5 Reviews

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AntoniaJames December 26, 2009

I made this, using a fresh pork leg (the same part of the hog as most hams, but not pre-cooked or smoked, etc.), and it was excellent! I used almost the entire bottle of port to marinate, because it was so large. I also put slivers of garlic between the meat and the outside layer of fat, which added a nice but relatively mild flavor. Now I need to figure out what to do with five pounds of leftover cooked pork! Thanks for posting this recipe. It's a real gem!! P.S. I served this with Maria Teresa Jorge's Mostarda Montovana, which I'd made with pears. It was out of the this world, and complimented the subtle port flavor in the pork perfectly.

lastnightsdinner December 18, 2009

Simple but elegant - I love recipes like this.

SallyCan December 18, 2009

A Port that's not too sweet, and not too expensive is fine. I like to use Tawny Port, though Ruby will do.

AntoniaJames December 18, 2009

By the way, what kind of Port do you use? Is there one that you prefer? I'll actually have to buy some for this . . . .