This 2007 Carr Pinot Noir was the first vintage to come from The Yard Vineyard which Ryan Carr helped plant back in 1998. The vineyard was temporarily abandoned due to lack of water. It wasn’t until 2005 that Jason Yardi purchased the Vineyard and had it brought back to life. This Pinot Noir is more of a traditional Burgundian wine with hints of limestone, mushrooms, and cloves. This special vintage will be included in our first Vintage Club shipment for our newest wine club. Click here for more information on our Vintage Wine Club.
Smoky Glazed Ham with Red Pepper Jelly
- 1 8 lb. bone-in smoked ham
- 3 c. chicken stock
- 3 c. water
- 2 c. cola
- 1 1/2 c. Pinot Noir
- 1/2 c. turbinado sugar
- 1/2 c. dark honey
- 1/4 c. red wine vinegar
- 1/2 sweet onion, thinly sliced
- 1/2 c. fresh ginger, thinly sliced
- 1 carrot, thinly sliced
- 5 small dried red chiles
- 1 1/2 tsps. coriander seeds, crushed
- 1 1/2 tsps. fennel seeds, crushed
- 1 1/2 tsps. black peppercorns, crushed
- red pepper jelly
1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over medium high heat for 20 minutes. Add the coriander, fennel, and peppercorns and simmer until reduced to 4 1/2 cups (about 15 to 20 minutes longer). Strain the sauce through a fine sieve into a heatproof bowl.
2. Meanwhile, preheat the oven to 375°F. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
3. 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°F. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.
Adapted from Food & Wine