Ingredients
1 cooked, bone-in half ham (about 7 to 8 lbs.)
15 whole cloves
1/4 cup dark brown sugar
1/4 cup maple syrup
2 tablespoons Dijon mustard

 Preparation

1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.

As you may have noticed, we love chocolate, and the way our Hatch Red Chile wine pairs so well with it makes it only natural to use in our traditional Molé recipe. Perfect for serving with chicken, pork, or in enchiladas.

INGREDIENTS
• 5 Dried Pasilla or Ancho Chiles, stemmed and seeded
• 2 6 inch Corn Tortillas, or handful of regular corn tortilla chips
• 2 tbsp Olive Oil
•  1-1/2 Medium Onions, chopped
• Kosher salt
• 2 cloves Garlic, minced
• 2 tbsp Creamy Peanut Butter
• 1 tsp Dried Oregano
• 1-3/4 c Hatch Red Chile Wine
• 3 tbsp Chicken Bullion
• 1 3.1oz Mexican Chocolate Disc (such as Ibarra, Abuelita or Taza)
•  Fresh Ground Black Pepper

PREPARATION
Rehydrate dried chiles by soaking them in 1-1/2 cups hot water for 15 minutes and drain and set aside.
Toast corn tortillas in a dry skillet until dry, crisp and golden.
Heat oil in the same skillet over medium heat.
Add onions, season with salt and saute until translucent, about 3 minutes.
Add garlic and cook 2 more minutes, then transfer into a blender along with the chiles, tortillas, peanut butter and oregano.
Mix the chicken bullion and Hatch Red Chile Wine and add to blender and blend with other ingredients until very smooth.
Transfer sauce into a medium saute pan and bring to a boil over high heat.
Reduce heat to medium, cover and simmer for 20 minutes.
Stir in chocolate and once melted, season as desired with salt and pepper.

Use this sauce with shredded or quartered chicken, pork loin, or in enchiladas.
Sprinkle with toasted sesame seeds and don’t forget the Hatch Red Chile Wine!

Shrimp and Pasta pairs best with our DH Lescombes Chardonnay.

I dare you not to twirl your fork into this delicous, simple pasta dish!

Serves 4

1 pound cooked medium shrimp (70-110 per pound)
1/4 cup heavy cream
3 quarts water
1 tablespoon sea salt
1 pound linguine or other long pasta
3 tablespoons olive oil
2 medium shallots, chopped
1 large clove garlic, minced
1/2 teaspoon sea salt
1/2 cup DH Lescombes Chardonnay
2 medium (about 1/2-pound) Roma or San Marzano tomatoes, sliced lengthwise through the stem
Basil leaves to garnish (optional)

Remove the shrimp and heavy cream from the refrigerator and place on the counter to allow them to come to room temperature while you prepare the rest of the recipe.

Bring the water to a boil in a large (5- to 6-quart) pasta pot over high heat. Once the water comes to a boil, add the sea salt, stir to dissolve, then add the pasta. Bring back up to a rolling boil, lower heat to medium-high, and let cook until al dente, about 7 minutes or according to package instructions.

Ladle a cup of pasta water into a measuring cup and set aside, then drain the pasta into a colander.

While the pasta is boiling, prepare the sauce. Heat the olive oil in a large skillet over medium-low heat. Add the shallots, garlic, and sea salt to the skillet, and sauté until soft and translucent, but not browned, 3 to 5 minutes. Add the wine to the skillet and stir.

Using a box grater or flat grater, grate the tomatoes, flesh side against the grater, directly into the skillet. The tomato flesh will be grated, but the skins will not. Discard the skins.

Stir the tomatoes into the skillet sauce and bring up to a simmer. Cook until the sauce has thickened slightly and no raw alcohol aroma remains, about 5 minutes. Add the drained pasta, shrimp, and cream to the skillet, and toss to combine. If the sauce is too dry, add a splash of pasta water.

Use a pasta server or tongs to arrange the pasta in individual servings, twirling it into a spiral as you nestle it onto the center of each plate. Garnish with basil and serve immediately.

Rosemary Grilled Flank Steak

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Ingredients

• 1 cup St. Clair Cabernet Sauvignon wine
• 1/2 cup olive oil
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 2 bay leaves
• 2 green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds flank steak
• Rosemary sprigs
• 2 tablespoons fresh lemon juice

Preparation

1. Combine first 10 ingredients. Reserve 1/3 cup red wine mixture.
2. Place flank steak in a large shallow dish or a large heavy-duty zip-top plastic bag. Pour red wine mixture over steak. Cover or seal, and chill 2 to 4 hours, turning occasionally.
3. Remove flank steak from marinade, discarding marinade.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Cut steak diagonally across the grain into thin strips. Squeeze juice over steak before serving.