Roasted Ham with Dried Cherry Pinot Noir Glaze
Node Shortcode: [[nid:11589]]
2 Tbs. olive oil
½ Tbs. kosher salt
2 medium red onions cut into quarters with root intact, so it stays together
4 pounds smoked pit ham
2 cups Kendall-Jackson Vintner’s Reserve Pinot Noir
1 cup dried cherries
2 Tbs. picked fresh thyme leaves
Preheat oven to 350 degrees Fahrenheit. Heat a heavy bottom pan- such as a Dutch oven, to medium-high heat. Add the olive oil and let heat for 1 to 2 minutes or until smoking. Season the onions with salt and place flat side down in the pan.
Cook for 2 to 3 minutes then flip to the other flat side and cook for an additional 2 to 3 minutes so both sides of the onion s are caramelized and dark brown. Place the ham in the pan, surrounded by the onions. Put the pan in the oven and cook uncovered for 20 minutes.
After 20 minutes, remove the pan from the oven and add the wine, dried cherries, and fresh thyme. Cover the pan and return to the oven for 20 minutes to heat the ham through. Uncover and cook for 10 more minutes to reduce the sauce.
Remove from oven. Slice ham into thin slices, arrange on a platter surrounded by the onions, and drizzle with the cherry sauce.
Serve with Kendall-Jackson Pinot Noir.
