The spiral-sliced ham has become synonymous with the holidays, whether it be the centerpiece of your Christmas or Easter table, or a delicious accompaniment to the Thanksgiving turkey.
The spiral-sliced ham came into being three generations ago by the mind of Harry J. Hoenselaar, founder of the Honey Baked Ham Co.
When the patent expired on the cut of meat in 1981, other forward-thinking companies, like Hormel, got in on the spiral-sliced sensation.
This year, you can have a spiral-sliced ham on your table along with the turkey. Spiral-slicing allows the meat to be coated with a sweet and savory sauce, so each bite is rich and flavorful. Because Hormel hams are precooked, this recipe won’t take up a lot of real estate in your oven this holiday season.
Hormel Spiral Sliced Hams are on sale this week at Brookshire’s. You have time to get one for all upcoming holidays!
Sweet Wine and Mustard Ham
1/4 cup butter
1/2 cup onions, finely chopped
1 (750 ml) bottle sweet white wine, divided
1/4 cup honey
1 Tbs thyme leaves
2 tsp crushed red pepper
3/4 cup whole-grain mustard
1 (16 lb) Hormel Spiral Sliced Ham
In a small skillet, melt butter over medium heat. Add onions; cook 5 minutes or until softened.
Add 1 cup wine, honey, thyme and crushed red pepper. Simmer 8 to 10 minutes or until reduced by half. Remove from heat. Stir in mustard. Divide mixture in half.
Heat ham according to package directions. Use remaining wine instead of water in pan. Baste ham with one half of mustard mixture and wine from pan during cooking.
Serve ham with remaining mustard mixture.
Nutritional Information: Calories Per Serving: 1031, Calories from Fat: 486, Fat: 54 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 366 mg, Sodium: 5930 mg, Potassium: 20 mg, Carbohydrates: 17 g, Sugar: 13 g, Protein: 114 g.
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