Filipa Pato Nossa Calcário Tinto

Grower: Filipa Pato
Grape Variety: Baga
Style: Aromatic and Complex
Country: Portugal
Appellation: Bairrada
Vintage: 2011/12
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl

Smoky Glazed Ham with Red Pepper Jelly

Cooking Time: 03 hrs 30 mins (approx.)
Number of Servings: 8-10

INGREDIENTS

3 cups chicken stock or low-sodium broth
3 cups water
2 cups cola, preferably GuS Dry Cola
1 1/2 cups Pinot Noir or other dry red wine
1/2 cup turbinado sugar
1/2 cup buckwheat honey or other dark honey
1/4 cup red wine vinegar
1/2 sweet onion, thinly sliced
1/2 cup thinly sliced fresh ginger (2 ounces)
1 carrot, thinly sliced
5 small dried red chiles
1 1/2 teaspoons coriander seeds, crushed
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons black peppercorns, crushed
One 8-pound, bone-in smoked ham
Red Pepper Jelly, for serving

1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil.
2. Simmer over moderately high heat for 20 minutes.
3. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer.
4. Strain the sauce through a fine sieve into a heatproof bowl.
5. Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top.
6. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
7. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°.
8. Transfer the ham to a carving board and let rest for 15 minutes.
9. Discard the skin from the ham before slicing.
10. Serve the ham with the Red Pepper Jelly.