Ham for Easter is a tradition. That doesn't mean it has to be ho-hum.

Here's a baked ham dish with a certain distinction, that is, different without being disconcerting — and in no way difficult to make.

AP Photo/National Pork Board (ENLARGE)
MOST POPULAR STORIES New arrests likely in Fla. adoptive couple slaying Toddler found wandering street alone Reed aims to rejuvenate Christian conservatives Motorist dies in drive over edge of Grand Canyon Three arrested for attempted robbery near Tech
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

Red wine and cracked black peppercorns are the power basis of a simple but effective combination of ingredients that gives this ham both a burnished glaze and rich flavor.

The starter recipe calls for a 6- to 8-pound ham and makes 12 to 16 servings. If that's not enough for your hearty party, there are simple instructions for expanding the dish to serve 20 to 25 diners.

Makes 12 to 16 servings

6- to 8-pound smoked, bone-in ham (shank portion)

2½ cups cabernet sauvignon or pinot noir

2 tablespoons finely chopped cipollini onions or shallots

½ teaspoon finely chopped fresh thyme

1 teaspoon cracked black pepper

5 tablespoons honey

1 cup canned reduced-sodium chicken broth

1 tablespoon cornstarch

1 tablespoon butter

Heat oven to 350 F.

Combine wine, onion and thyme in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Set aside 1 cup wine mixture for serving sauce.

Place ham in shallow baking pan; score by making diagonal cuts, about 1/8-inch thick, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 tablespoons honey.

Pour ¼ cup of remaining wine mixture over ham. Bake ham in center of 350 F oven for 1½ to 2½ hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 F (about 15 to 18 minutes per pound), basting every 30 minutes with ¼ cup more of remaining wine mixture.

Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.

Meanwhile, combine ½ cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining ½ cup reserved wine mixture, then stir mixture into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.

Nutrition information per serving: 444 cal., 28 g total fat (10 g saturated), 125 mg chol., 133 mg sodium, 9 g carbo., 34 g pro., 0 g fiber.

Note: To serve a crowd of 20 to 25 guests, use a 14- to 16 pound ready-to-eat, whole bone-in ham. Double the remaining ingredients in recipe, and ingredient proportions in recipe method.

Bake ham in center of heated oven for 3½ to 4¾ hours, or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 F (about 15 to 18 minutes per pound), basting every 30 minutes with ½ cup more of remaining wine mixture.

(Recipe developed for AP by the National Pork Board)

By The Associated Press