HAM WITH GRAPE COMPOTE
MAKES 8 SERVINGS.
3 stalks rhubarb, cut into pieces
3/4 cup sugar
1 pound seedless red grapes, halved
1/2 onion, sliced
1/4 cup whole grain mustard
1 tsp chopped thyme
1/4 tsp red pepper flakes
Salt
1/3 cup brown sugar
8 pound fully cooked ham
Combine rhubarb, sugar and 3/4 cup water in a pan, bring to a boil, simmer until rhubarb is broken down. Strain into a pan, reserve rhubarb. Set aside 1/2 cup syrup. MAKE COMPOTE---Add 1/4 cup rhubarb solids to remaining syrup in pan. Add half of the grapes, onion, 1 tbs mustard, thyme, pepper flakes and a pinch salt. Bring to a boil, simmer until grapes break down and sauce thickens. Add remaining grapes and 1 tbs mustard, simmer 6 min. Let cool. MAKE HAM---Heat oven to 350 degrees. Mix brown sugar and remaining mustard with 1/2 cup rhubarb syrup in a bowl, set aside. Put ham on a rack in a roasting pan. Add 1 cup water to pan, tent ham with foil. Roast 1 1/2 hours. *Increase oven temp to 375 degrees. Uncover ham, brush with rhubarb mustard syrup. Continue roasting, brushing with more syrup until ham is golden and glazed 1 1/2 more hours. Transfer to a platter. SERVE with grape rhubarb compote & ENJOY...
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