1 bone-in, fully-cooked half ham (about 7 to 8 pounds)
1 bottle (750 ml) Riesling wine (divided)
1 jar (7.3 ounces) coarse grain mustard (divided)
1½ teaspoons cornstarch, dissolved in 2 tablespoons water


1. Score surface of ham.

2. Place ham cut-side down in heavy roasting pan just slightly larger than ham. Add wine to depth of a ½ inch.

3. Bake in 325°F. oven adding more wine as needed until internal temperature is 130°F., about 1½ to 2 hours.

4. Remove ham from oven; increase oven temperature to 425°F.

5. Pour remaining wine over ham. Reserve 1 tablespoon mustard for sauce; brush remaining mustard over ham.

6. Bake until top is golden brown and internal temperature is 140°F., about 10 minutes. Cover and let stand 20 minutes before slicing.

7. Transfer drippings to medium skillet; let stand 10 minutes. Skim fat from top of drippings.

8. Add reserved mustard and bring to a boil; cook stirring often until reduced to 2 cups. Whisk in cornstarch mixture; cook stirring constantly until thickened.


Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 263
Cholesterol: 95 mg
Fat: 5 g
Sodium: 2214 mg
Carbohydrates: 5 g
Protein: 35 g
Fiber: 0 g