| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 25 min |
| Cook: | 3 hr 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- 3 large stalks rhubarb (about 1 1/2 pounds), cut into 1/2-inch pieces
- 3/4 cup sugar
- 1 pound seedless red grapes, halved (about 3 cups)
- 1/2 small red onion, thinly sliced
- 1/4 cup whole-grain mustard
- 1 teaspoon finely chopped fresh thyme, plus sprigs for garnish
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/3 cup packed light brown sugar
- 1 8-to-10-pound fully cooked bone-in half ham
Instructions
- Combine the rhubarb, sugar and 3/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside 1/2 cup syrup for glazing.
- Make the compote: Add 1/4 cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.)
- Make the ham: Preheat the oven to 350 degrees F. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved 1/2 cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about 1/4 inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about 1/2 inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1 1/2 hours.
- Increase the oven temperature to 375 degrees F. Uncover the ham and brush with the rhubarb-mustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1 1/2 more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1039 |
| Total Fat | 69 g |
| Saturated Fat | 25 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 69 g |
| Cholesterol | 241 mg |
| Sodium | 4932 mg |
Reviews
I never made anything with rhubarb and was anxious to try this recipe, especially for Easter dinner. It was amazing and everyone loved it, including the grandchildren. The ham was divine. I will definitely make this again next year.