Yield: Serves 12-16
I wanted to make a glaze that was a bit punchier than the usual basic brown sugar or honey mustard, so I experimented with some of my favorite ingredients. Mango Chutney, with its sweet and sour base. Savora, a French condiment that was like a spiced Dijon, for mustard heat with a bit more oomph. Asian honey ginger jam for sweet, and garam masala for musky depth. Raw ginger and garlic and Thai chile to bring freshness to the party, and orange for familiarity and acid. The result was a ham that got demolished at the party.
- 10-12 lbsbone-in smoked ham (If your ham still has the skin on, remove it, leaving about ¼ to ½ inch of fat in a diamond pattern, trying not to cut too deep into the meat)
- 12 ozmango chutney
- 2 ozAsian honey ginger jam (available in jars at your local Asian market or on Amazon, if you can’t find it, sub Dundee Ginger preserve or just 2 T honey)
- 11-inch chunk peeled fresh ginger
- 1 tspgaram masala
- 1/2 cupSavora (you can sub Dijon mustard)
- 1 cuplight brown sugar, packed
- Zest of one orange
- 1/4 cuporange juice, freshly squeezed
- 1/4 tspgrated nutmeg, fresh
- 1red Thai chile, small and fresh (or pinch red pepper flakes)
- 3garlic cloves
How to Make It
Preheat oven to 350, and line a baking pan with foil or use a disposable foil pan. Place 2 cups of water in the bottom of the pan.
Place all glaze ingredients into the bowl of your food processor, and pulse to combine.
Coat the ham with the glaze and bake uncovered (about 10-12 min per pound) until the meat is heated through, basting with the glaze every twenty minutes.
Serve hot or at room temperature. To serve the leftover glaze, pour in some of the pan juices and heat in a saucepan to a light boil for three to five minutes, just until it thickens and darkens a bit, and serve on the side.
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