Easter ham and wines

wine and ham
wine and ham

Blake Schar, the Executive Chef of Cooper's Corners, Shipwrecked and Bistro 42 shared some great Easter dishes on Good Day Wisconsin.

Cherry Cola Glazed Ham

1 (12-15 pound) fully cooked bone-in ham
1 tsp. ground allspice
1 (2 liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tbsp. orange flavored liqueur (recommended: Grand Marnier)


Preheat oven to 325 degrees.

Trim rind and excess fat from the ham, leaving approximately 1/4-inch thick layer of fat. Score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with allspice. Pour the cola into the pan and bake uncovered 1 hour and 20 minutes, basting every 15 minutes with pan juices.

Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.

Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil, until a thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.

Remove the ham from oven and let rest for 30 minutes before slicing. Serve warm or at room temperature, thinly sliced.

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Apple Bacon Green Beans


6 slices bacon, chopped
1 oz. Fat Louie's Garlic Olive Oil
1 small red onion, diced
16 oz. green beans
3 tbsp. brown sugar
3 tbsp. apple, chopped
3 tbsp. apple cider vinegar
2 tbsp. parsley
salt and pepper to taste


In a large skillet, cook bacon and onion over medium heat until bacon is crisp.;  Stir in the remaining ingredients.  Reduce heat, cover and simmer until the apple and beans are tender.  Makes 5 servings.

Paul Santoriello, head winemaker at Door Peninsula Winery also joined Good Day Wisconsin to share some great wines that go well with ham.

Santoriello offered the following suggestions:

Spiral cut hams: Goes well with semi-sweet or sweet wines, such as Riesling or Gewurztraminer.  Blackberry, cherry or other blended fruit wines also work well.

Smokehouse hams: Semi-dry to semi-sweet wines with little to no tannin astringency are best.  Fruit wines work well because they elevate the smoky flavor while also taming the saltiness.

Country hams: Dry to semi-dry wines compliment the smoky-meat.  Light-bodied reds (Pinot Noir or Merlot-blends) or stronger acidic whites (Chardonnay) are recommended.

Door Peninsula Winery products are available at dozens of area grocery stores or liquor stores.  The winery is located just north of Sturgeon Bay on highway 42.