Lemon and Pickled-pepper Glazed ham
Dec 25,2012 0 Comments
• 1 (7 ½ pound) bone-in smoked ham
• 1 thinly sliced lemon
• 1 thinly sliced large white onion
• 3 cups chicken stock or low-sodium broth
• 3/4 cups lemon-lime marmalade (can be substituted with lemon, orange, or grapefruit marmalade), 17 ounces
• 1/4 cup seeded, coarsely chopped pickled peppers, such as jalapenos or Italian cherry peppers
• 1/4 cup grainy mustard
• 3 tbsp fresh lemon juice
• 2 tbsp bourbon
• 2 tbsp cornstarch dissolved in 3 tbsp water
Preheat oven to 375 degrees F. With a sharp knife, remove the rind from the ham, leaving a layer of fat all around that’s at least ¼ inch thick. Score the fat deeply in a crosshatch pattern at ½ inch intervals. Place the ham in a large roasting pan. Scatter the lemon and onion slices around it, then add the chicken stock or broth.
In a food processor, mix the lemon-lime marmalade, pickled peppers, lemon juice, bourbon, and mustard. Combine until it is a coarse puree. Brush the top of the ham with 2 tbsp of this glaze, cover with foil, and bake for an hour. Brush with another ½ cup of the glaze, and bake until the ham is brown, and an instant-read thermometer reads 155 degrees F inserted into the thickest part of the meat.
Move the ham to a cutting board. Strain the juices from the pan into a large glass measuring cup. Skim off the fat. Transfer the juices to a medium saucepan. Boil until it is reduced to 2 ½ cups, roughly about five minutes. Whisk the cornstarch slurry and add it to the juices in the saucepan, along with the remaining ½ cup glaze. Simmer over moderately high heat. Stir until thick, roughly three minutes. Slice the ham and serve with the sauce.