- Brown sugar-Dijon ham paired with Meiomi is the perfect holiday ham and Pinot Noir. Pinot Noir’s contain the acid and seductive complexity to cut the fat from the ham and add the sweet, exotic, magical multiple layers to the palette.
Meiomi offers a nice hint of berry, oak, earth and spice notes. This is rich yet medium weight, with subtle edges to the blueberry, raspberry, mocha and fresh-turned earth flavors.
1/2 cup Dijon mustard
1/4 cup of honey
1 1/2 teaspoons brown sugar
3 teaspoons of minced garlic
2 teaspoons of cider vinegar & 1 tablespoon lite olive oil mixed with cider
6-8 pound Ham (fully cooked)
salt and pepper to taste
Place ham in in pan and let stand until room temperature. Meanwhile, preheat oven to 350 and arrange rack in the center. Blend your ingredients and set aside. Bake Ham for an 1 1/2 hours. Pour your glaze over Ham and continue to cook until golden brown. Let sit for 15 minutes.