Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Zinfandel
Ingredients:
1 (12-14 lb) ham, ready-to-eat
Whole cloves
3/4 cup dark brown sugar, packed
1 (20 oz). can pineapple chunks, chopped, reserve juice
1 cup bitter orange marmalade
3/4 cup bourbon
1/4 cup Goosecross Zinfandel
Directions:
Preheat the oven to 350 degrees. Peel the skin from the ham and trim the fat leaving a 1/4 inch layer. Score the ham with a sharp knife to form a 1-inch diamond pattern. Insert a clove at each intersection of the lines. Pat the brown sugar evenly over the top of the ham. Place the ham in a shallow roasting pan, cover tightly with foil, and bake for 30 minutes.
While the ham is baking, heat the pineapple chunks, juice, and marmalade together in a saucepan over medium-low heat. Remove the pan from the heat and add the bourbon and wine. Stir well and return to a boil for 1 minute. Remove from heat. Remove the ham from the oven, pour the pineapple sauce over it, cover it, and return it to the oven. Bake, basting frequently, another 1-1/2 hours or until internal temperature is 120 degrees/10 minutes per pound. .
Remove the roasting pan from the oven and transfer the ham to a serving platter. Let rest 10 minutes, carve the ham, and serve.
Serve with scalloped potatoes, stuffing, or macaroni salad, cranberries, and coleslaw
Serves 18
