A delightful twist on the classic baked ham, featuring a honey glaze and a red wine reduction for a rich and flavorful dish.
Preheat your oven to 325°F and position the rack to the lowest level.
Preheating ensures even cooking from the start.
Score the ham by making shallow cuts about 1/4 inch deep in a crisscross pattern.
Scoring allows the glaze to penetrate the meat for enhanced flavor.
Place the ham in a deep roasting pan and pour the red wine over it.
Using a deep pan prevents spills and keeps the oven clean.
Bake the ham, basting it with the wine every 15 minutes.
Frequent basting keeps the ham moist and flavorful.
If the ham starts to brown too quickly, cover it loosely with aluminum foil.
Covering prevents over-browning while allowing the ham to cook through.
Mix the honey, Dijon mustard, and brown sugar in a small bowl to create the glaze.
Adjust the sweetness of the glaze by adding more honey or sugar.
Once the ham reaches an internal temperature of 130°F, remove it from the oven and brush it generously with the glaze.
Ensure the glaze coats the ham evenly for a beautiful finish.
Increase the oven temperature to 450°F and return the ham to the oven, uncovered, for 15 minutes to caramelize the glaze.
Keep an eye on the ham to prevent the glaze from burning.
Remove the ham from the oven and let it rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the ham juicier.
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