Moscato-Dijon Ham Roast

Place an oven rack at the lowest level and preheat to 350 degrees F. Remove the outer rind from most of the ham, leaving a band around the end of the bone shank and leaving the fat intact. On the top of the ham core the fat crosswise, not cutting into the meat, with parallel cuts ½” apart. Place the ham in a roasting pan.

In a large pot combine 1 cup of Moscato, 3 cups broth, and 4 cups of water. Bring to a boil. Pour into the bottom of the roasting pan. Bake the ham, basting with the pan juices every 20 minutes, until an instant read thermometer inserted into the center of the ham registers 110 degrees F, between 2 ½ and 3 hours. (As a rule of thumb, roast a minimum of 10 minutes per pound.)

In a large skillet place the coconut oil over medium heat. Add the shallots and thyme leaves. Cook, stirring often, about 10 minutes, until the shallots are soft. Remove the pan from heat, add the remaining 1 cup of Moscato. Return the pan to medium-high heat, bring the mixture to a simmer. Cook until the mixture has reduced to ¼ cup, about 10 minutes. Transfer the mixture to a blender along with the mustard, honey, black pepper and salt. Blend until smooth.

Remove the ham from the oven, and increase the oven temperature to 350 degrees F. Brush the Dijon mixture over the ham and return to the oven, tending with foil if browning too quickly, for 15-30 minutes until the internal temperature registers 135 degrees F and the crust is golden brown.

Transfer the ham to a serving platter. Let rest for 30 minutes before carving. Skim the fat from the pan drippings, heat in a skillet to reduce down. Serve with the ham. Enjoy!