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An elegant Easter feast!

Posted: March 21, 2012 2:00 a.m.
Updated: March 21, 2012 2:00 a.m.
Thyme-basted ham with roasted grapes. Thyme-basted ham with roasted grapes.
Thyme-basted ham with roasted grapes.

Family Features

Bring ease and elegance to your Easter feast with a classic roast ham served up with a sweet twist. Thyme-basted ham with roasted grapes is a sophisticated centerpiece that pairs deliciously with inspired brunch ideas.

Thyme-basted ham with roasted grapes

Serves: 15 to 20 (4-ounce servings)

Prep Time: 20 minutes

Cook Time: 2 to 2 1/2 hours

6 to 8 pound cooked bone-in ham, trimmed


1/2 cup grape jelly

4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces

2 tablespoons chopped fresh thyme

3 cups whole grapes, red, green, or a combination

4 shallots, halved lengthwise and
cut into 1/4-inch slices

Preheat oven to 325°F. Position rack in lower third of oven.

Place ham flat side down in large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.

Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside.

In medium bowl, combine the grapes and shallots. Set aside.

Baste ham with jelly mixture. Continue baking, basting the jelly mixture and/or pan juices about every 15 minutes. When ham temperature reaches 120°F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal ham temper­ature reaches 140°F, 15 to 18 minutes per pound total cooking time. Remove ham from oven, transfer to cutting board, and let rest 15 to 30 minutes. (If grapes and shallots aren’t tender yet, return roasting pan to oven.)

Slice enough ham to serve and arrange on plates or a platter. Season roasted grape, shallot, and pan juice mixture
with pepper and spoon some on top of ham. Serve remaining grape mixture on the side.

Serving suggestions: Serve with roast potatoes, fresh peas or steamed asparagus. If you’re cooking for a smaller crowd, use ham steaks instead, basted with a smaller amount of the jelly mixture.

Nutrition per serving: Calories: 280; Fat: 11g; Saturated Fat: 4.5g; Cholesterol: 105mg; Sodium: 2040mg; Carbohydrate: 14g; Protein: 33g; Fiber: 0g


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