Apple, Quince & Riesling Glazed Heritage Ham

Apple, Quince & Riesling Glazed Heritage Ham by Chef Dan Fox from Fox Heritage Farms and Heritage Tavern. 

Recently, I had the pleasure of attending a MOPS (mothers of pre-schoolers) Meeting here in Waunakee where Chef Dan Fox demonstrated how to make a holiday ham. He shared his Apple, Quince & Riesling Glazed Heritage Ham recipe and also gave tips on what kind of ham to buy, how to prepare it, what to do and how to serve it.

We’ve always been a family that eats a lot of ham over the holidays. .  Thanksgiving and Christmas, so this was a treat! Chef Dan Fox recommends a bone-in ham when possible. It looks better and gives you a better presentation at your dinner table. If you are not able to purchase a bone-in ham, a boneless ham works great too!

If you are in the Madison, Waunakee, or surrounding area, we highly recommend buying a ham from Fox Heritage Farms. They have a retail store in Prairie Du Sac and you can also find Fox Heritage Hams at Metcalfe’s Markets and Willy Street Co-Op.

The demonstration was fabulous and everyone got to taste the Apple, Quince & Riesling Glazed Heritage Ham that Chef Dan had prepared earlier. Thank you to all of the mothers that came out that night!!! Wishing everyone a fabulous and delicious holiday season!

Apple, Quince & Riesling Glazed Heritage Ham by Chef Dan Fox

A lot of you requested this recipe so I have published it here with Chef Dan’s permission. Enjoy! Featured below are bone-in and boneless Apple, Quince & Riesling Glazed Heritage Hams.

Print Recipe

Apple, Quince & Riesling Glazed Heritage Ham

Prep Time25 mins

Cook Time2 hrs 5 mins

Total Time2 hrs 30 mins

Course: Holiday Ham

Servings: 12

Author: Chef Dan Fox

Ingredients

For the ham:

• 1 10-12 lb. Bone in or Boneless Fox Heritage Farms or Willow Creek Farms Ham
• 5 Quince fruit, peeled, cored, cut into pieces
• 5 Small baking apples
• 3 - 5 Small onions cut in half, root trimmed and skin left on
• 4 - 5 Medium parsnips peeled and quartered
• 3 Heads garlic roots trimmed
• 1 cup Dry Riesling
• 1 Dry Madeira fortified wine
• 1 bunch Thyme
• 4 Bay leaves
• 1 whole Lemon cut in half

For the glaze:

• 1 cup Dry Riesling
• 1 cup Dry Madeira fortified wine
• 2/3 cup Dark maple syrup
• 2/3 cup Red wine vinegar
• 2 tablespoon Dark molasses
• 3 Star anise
• 1/2 Cinnamon stick
• Optional Ingredients for pectin stock: Add peelings and cores from Quince and 2 cups water

Instructions

For the ham:

• Preheat oven to 425 degrees (high convection, if possible)
• Using a sharp knife, score the ham: scoring a quarter inch deep. Place ham in a large roasting dish with enough space to place the vegetables around the ham.
• Using a brush, generously brush the glaze all over the ham, making sure you cover the ham completely. Place the rest of the ingredients into dish.
• Bake your ham, uncovered, at 425 (to caramelize) for about 30 to 45 minutes. Halfway through baking, rotate the pan and brush on more glaze.
• Place toothpicks into ham and wrap the baking dish completely with foil to create a tent.
• Chef’s tip: fold over the edges of the foil so it’s sturdier when moving on and off to check the ham.
• Bake at 275, (off convection) and check the ham after 45 minutes to one hour (to internal temp of 160) Check the apples and pieces of parsnip for doneness. Remove once they become tender and reserve for plating.
• Remove foil and check internal temp. At 130, remove the foil and raise the oven temp to 350 to get the ham to the internal temp of 160 (could take up to 10 to 15 minutes; check the internal temp).
• Remove ham from the oven and baste ham with the juices on bottom of pan
• Chef’s tip and very important step! Remove ham from baking dish and onto a plate or cutting board. Let ham rest for 20 minutes so juices come back out to the entire ham.

For the glaze:

• Put all ingredients in a medium sized pot and reduce by 2/3rds. The glaze should become viscous, especially at room temperature.
• Pectin stock note: If you added the quince peelings & cores, cook until the 2 cups of water have evaporated completely. Once strained, add back to the heat and reduce by ½ or viscous at room temperature.

A lot of you requested this recipe so I have published it here with Chef Dan’s permission. Happy Holidays!