Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music
Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.
This week, Willm Riesling, Bold Vine Old Vine Zinfandel, Ryan Patrick Redhead Red, and Michael David Freakshow Cab
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Maple Glazed Ham Grilled Ham ‘Steaks’ with Maple Whiskey Glaze
Grilling already smoked or cured meat can be a real time saver and a great way to feed a crowd. We grill smoked sausages, kielbasa, smoked pork chops and capicola. Hams can be grilled for breakfast, lunch or dinner. Cut and grill the entire ham – the leftovers are great in sandwiches.
Preparing a ham ‘properly’ (steaming, glazing and broiling) in the oven takes a bit of work and can be quite messy. Grilling ham is quick and easy and each ‘steak’ ends up with its own char and glaze.
700-800g smoked boneless half ham
¼ cup Canadian whiskey
¼ cup brown sugar
¼ cup maple syrup
2 Tbsp. honey mustard
1/8 teaspoon ground allspice
Preheat your grill to high (internal temperature should reach between 400-500 degrees).
While the grill is heating, make the glaze by combining whiskey, brown sugar, maple syrup, mustard and allspice in a saucepan. Bring to a boil, mixing well, and then remove from heat.
Pour glaze into a bowl.
Cut the boneless ham in 1.5 cm slices and brush with the maple whiskey glaze.
Turn the grill down to medium heat and grill ham steaks for 2 to 3 minutes a side until, turning over until you’ve made a criss-cross pattern on the steaks. Glaze the ham each time you flip it.
Remove from the grill and brush additional glaze on the steak.
Serve with Willm Reserve Riesling from Alsace.