Glazed ham with grape and rhubarb compote

Votes: 1

How to Make - Glazed Ham with Grape-Rhubarb Compote

Time: 3 hours 45 minutes
Complexity: easily
Servings: 8 - 12

Start preparing this festive ham with rhubarb syrup: mix some of it with mustard and use it to glaze the meat, while the rest is used to make a sweet and sour compote to accompany it. To bake it in the glaze, you'll need a cooked ham weighing about 4 kg. To make it more appetizing and to help the glaze penetrate the meat, make a grid-like pattern across the thin layer of fat. First, heat the ham thoroughly in the oven, then glaze it and bake until it's glossy. Serve with the grape-rhubarb compote for dipping. Its sweet and sour flavor makes a wonderful complement to the pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 ham half, 3.5-4.5 kg, on the bone, fully cooked
3 large stalks rhubarb (about 0.7 kg), cut into 1 cm pieces.
3/4 cup sugar
450 g red seedless grapes, halved (about 3 cups)
Half a small red onion, thinly sliced
1/4 cup grainy mustard
1 tsp finely chopped fresh thyme + sprigs for serving
1/4 tsp red pepper flakes
1/3 cup light brown sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ham, pork, rhubarb, grape, red pepper flakes, thyme

Cooking the dish according to the recipe:

In a medium saucepan, combine the rhubarb, sugar, and 3/4 cup water and bring to a boil. Reduce heat to medium and simmer until the rhubarb is completely softened, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing down on the rhubarb with a spatula to extract all the syrup; set aside. Set aside 1/2 cup of syrup for glazing.
Compote:

Place 1/4 cup of the remaining rhubarb into the remaining syrup in the saucepan (discard the rest). Add half the grapes, onion, 1 tablespoon mustard, finely chopped thyme, red pepper flakes, and a pinch of salt. Bring to a boil, then reduce heat to medium and simmer, mashing the grapes with a wooden spoon, until they burst and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer for another 6 minutes. Let cool completely. The compote can be prepared in advance, covered and stored in the refrigerator for up to three days..

Preheat oven to 175°C.
Ham:

In a bowl, combine the brown sugar and remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup; set aside. Remove the skin from the ham and trim off most of the fat, leaving a 1/2-inch-thick layer. Make 1-inch-wide slits in the fat in a grid pattern. Place the ham flat side down on the rack in a roasting pan. Add 1 cup water to the roasting pan and cover the ham with foil. Bake for 1 1/2 hours.
Increase the oven temperature to 190°C (350°F). Remove the foil and brush the ham with the rhubarb-mustard syrup. Continue baking, brushing with syrup every 15 minutes, until golden brown and glossy, about 1.5 hours more. Transfer the ham to a platter and garnish with thyme sprigs. Serve with grape and rhubarb compote.