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Icewine-Glazed Holiday Ham

Holiday 2011
201106049.jpg
food and drink

BY: Bob Blumer

Nothing will send your holiday ham into hog heaven faster than this icewine glaze.

4 tbsp (60 mL) butter
4 tbsp (60 mL) maple syrup
4 tbsp (60 mL) brown sugar
2 tbsp (30 mL) Dijon mustard
½ cup (125 mL) Vidal icewine
3 to 5 lb (1.5 to 2.2 kg) fully cooked smoked ham (bone in or out)
2 tbsp (30 mL) cloves

1 Preheat oven to 325°F (160°C).

2 Over medium heat, melt butter in a saucepan. Add maple syrup, sugar, Dijon and icewine and simmer for 10 minutes, stirring occasionally. Reserve.

3 Score ham and stud it with cloves. Set ham in a roasting pan and brush or spoon one-third of the glaze overtop. Roast uncovered for 20 minutes, then baste with another third of the glaze. Roast for another 20 minutes. Baste with remaining glaze, then roast for 20 more minutes, or until your ham is hot throughout.

Serves 6 to 8

What to Serve

201106049.jpg
food and drink

Icewine-Glazed Holiday Ham

Holiday 2011

BY: Bob Blumer

Nothing will send your holiday ham into hog heaven faster than this icewine glaze.

4 tbsp (60 mL) butter
4 tbsp (60 mL) maple syrup
4 tbsp (60 mL) brown sugar
2 tbsp (30 mL) Dijon mustard
½ cup (125 mL) Vidal icewine
3 to 5 lb (1.5 to 2.2 kg) fully cooked smoked ham (bone in or out)
2 tbsp (30 mL) cloves

1 Preheat oven to 325°F (160°C).

2 Over medium heat, melt butter in a saucepan. Add maple syrup, sugar, Dijon and icewine and simmer for 10 minutes, stirring occasionally. Reserve.

3 Score ham and stud it with cloves. Set ham in a roasting pan and brush or spoon one-third of the glaze overtop. Roast uncovered for 20 minutes, then baste with another third of the glaze. Roast for another 20 minutes. Baste with remaining glaze, then roast for 20 more minutes, or until your ham is hot throughout.

Serves 6 to 8

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