This is the perfect entrée for any family gathering or Sunday dinner!
1 bone-in, fully-cooked half ham (about 7 to 8 pounds)
1 bottle (750 ml) Riesling wine (divided)
1 jar (7.3 ounces) coarse grain mustard (divided)
1 1/2 teaspoons cornstarch, dissolved in 2 tablespoons water
Score surface of ham. Place ham cut-side down in heavy roasting pan just slightly larger than ham. Add wine to depth of 1/2 inch. Bake in 325°F. oven adding more wine as needed until internal temperature is 130°F., about 1 1/2 to 2 hours. Remove ham from oven; increase oven temperature to 425°F. Pour remaining wine over ham. Reserve 1 tablespoon mustard for sauce; brush remaining mustard over ham. Bake until top is golden brown and internal temperature is 140°F., about 10 minutes. Cover and let stand 20 minutes before slicing. Transfer drippings to medium skillet; let stand 10 minutes. Skim fat from top of drippings. Add reserved mustard and bring to a boil; if needed, cook stirring often until reduced to 2 cups. Whisk in cornstarch mixture; cook stirring constantly until thickened.
Makes about 12 servings
Servings: Per servingCalories: