This was my second year hosting Thanksgiving. Last year, we spent the holiday in South Korea. Everyone came from my husband’s platoon. Mostly single guys. So, imagine, almost 30 guys in an apartment, plus about 5 spouses, and having to feed all of them. THANKFULLY, everyone brought either a dish, drinks, pies, or appetizers.
I wanted to stray away from making the normal honey glazed ham. Since my kitchen here is much smaller than the one I had in South Korea, I had to make the most of my space. I decided to put the ham into the crock pot to free up some oven space. For the bird, I cut off the wings, thighs, and legs, deep fried those and grilled the breast on indirect heat, outside in my charcoal grill. [Recipe to follow.]
- 1 fully cooked, smoked, bone-in ham
- 1 cup Riesling wine (brand of your choice)
- 2 sprigs of fresh thyme
- 1 shallot, finely chopped
- 1 18 oz jar of peach preserves
- 1/2 cup of packed light brown sugar
- 1/2 cup of honey (or stone ground) mustard
- In 1-quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat.
- Reduce heat and simmer uncovered until wine is reduced to 1/2 cup.
- Remove from heat and discard thyme sprigs.
- Stir in peach preserves, brown sugar and mustard.
- Pour 1/4 of the glaze into bottom of the crockpot. Place ham over top.
- Brush remaining glaze over top of ham until fully covered.
- Cook for 4-5 hours on low.
- When ready to serve, remove ham from crockpot and drizzle glaze over top.
Putting the ham in the crockpot allows it to soak up all of the wonderful glaze. This was an absolute hit. I will definitely have to make this again.