Balsamic-Glazed Ham With Basil English Peas
Balsamic-Glazed Ham With Basil English Peas is a main course that serves 8. One serving contains 2595 calories, 220g of protein, and 171g of fat. For $4.24 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. A mixture of apple jelly, ham, white wine, and a handful of other ingredients are all it takes to make this recipe so delicious. 31 person found this recipe to be delicious and satisfying. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a spectacular spoonacular score of 96%. Try Yuba Pappardelle with English Peas, Fava Leaves, and Basil, Balsamic-Maple Glazed Ham, and Brown Sugar and Balsamic Glazed Ham for similar recipes.
Servings: 8
Ingredients:
1/2 cup apple jelly
5 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 tablespoons coarse-ground mustard
1 1/2 tablespoons minced fresh basil leaves
1 fully-cooked bone-in spiral-cut city ham (shank-end or butt-end, 8 to 10 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons juice and 1 teaspoon zest from 1 lemon
1 cup homemade or store-bought low sodium chicken stock
1 1/2 tablespoons olive oil
3 cups (about 18 ounces) fresh English peas, shelled
¼ cup minced white onion (about 1/2 small)
1/4 cup white wine
Equipment:
sauce pan
oven
kitchen thermometer
roasting pan
aluminum foil
cutting board
stove
wooden spoon
bowl
frying pan
Cooking instruction summary:
Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 325°F.Prepare the glaze by combining the vinegar, mustard, jelly, brown sugar, 1/2 teaspoon salt and 1 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer and, stirring continuously, allow mixture to reduce until lightly syrupy, about 5 minutes. Set aside. 2 Place ham, flat side down, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely with foil and transfer to the oven to roast until a meat thermometer inserted into the deepest part of the ham registers 115°F, about 1 hour. Remove from oven and remove foil. Generously slather meat with glaze, taking care to sure to get mixture into the crevices. 3 Tent loosely with the foil again and return ham to the oven and continue to bake until it’s caramelized on the outside and a meat thermometer inserted into the thickest part of the meat reads 135°F, about 30 minutes longer. 4 When done, transfer ham to a cutting board, tent lightly with foil, and let rest at least 10 minutes. Meanwhile, place roasting pan with drippings on stove top over high heat. Add wine and cook, using a wooden spoon to scrape up and browned bits. Simmer until lightly thickened, about two minutes. Transfer pan sauce to a bowl and set aside. 5 Heat olive oil in a sauté pan over medium-high heat. When oil is shimmering, add onion and sauté for 2 minutes. Add peas, a pinch of salt and enough stock to cover the peas. Raise heat to high and cook until peas are just tender, 3 to 4 minutes. Remove from heat, add basil, lemon juice and lemon zest. Adjust seasoning if needed. 6 Carve and serve ham and peas family-style, passing additional glaze and pan sauce as accompaniments.
Step by step:
1. Adjust oven rack to lower-middle position and preheat oven to 325°F.Prepare the glaze by combining the vinegar, mustard, jelly, brown sugar, 1/2 teaspoon salt and 1 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer and, stirring continuously, allow mixture to reduce until lightly syrupy, about 5 minutes. Set aside.
2. Place ham, flat side down, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely with foil and transfer to the oven to roast until a meat thermometer inserted into the deepest part of the ham registers 115°F, about 1 hour.
3. Remove from oven and remove foil. Generously slather meat with glaze, taking care to sure to get mixture into the crevices.
4. Tent loosely with the foil again and return ham to the oven and continue to bake until it’s caramelized on the outside and a meat thermometer inserted into the thickest part of the meat reads 135°F, about 30 minutes longer.
5. When done, transfer ham to a cutting board, tent lightly with foil, and let rest at least 10 minutes. Meanwhile, place roasting pan with drippings on stove top over high heat.
6. Add wine and cook, using a wooden spoon to scrape up and browned bits. Simmer until lightly thickened, about two minutes.
7. Transfer pan sauce to a bowl and set aside.
8. Heat olive oil in a sauté pan over medium-high heat. When oil is shimmering, add onion and sauté for 2 minutes.
9. Add peas, a pinch of salt and enough stock to cover the peas. Raise heat to high and cook until peas are just tender, 3 to 4 minutes.
10. Remove from heat, add basil, lemon juice and lemon zest. Adjust seasoning if needed.
11. Carve and serve ham and peas family-style, passing additional glaze and pan sauce as accompaniments.
Nutrition Information:
covered percent of daily need
