Oven-baked ham with orange-pepper glaze
Votes: 1
Time: 5 hours 30 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Nutritional value per serving:
Calories 780, total fat 41 G., saturated fats 14 G., proteins 61 G., carbohydrates 40 G., fiber 1 G., cholesterol 219 mg, sodium 3875 mg, sugar 21 G.
Calories 780, total fat 41 G., saturated fats 14 G., proteins 61 G., carbohydrates 40 G., fiber 1 G., cholesterol 219 mg, sodium 3875 mg, sugar 21 G.
Ham with a beautiful, sticky glaze is the perfect dish for a special occasion or any celebration. This recipe glazes the ham with a sweet and spicy mixture of pepper jelly, orange marmalade, and a whole host of aromatic spices, including cayenne pepper, which balances the sweetness of the glaze. The resulting ham is juicy and covered with a shiny, brown crust. Serve it as a main course with side dishes, and the leftovers make excellent sandwiches the next day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cooked ham on the bone weighing 4 - 4.5 kg (back ham)
- Finely grated zest and juice of 1 orange
- 2 cups lightly salted chicken broth
- 3 tablespoons unsalted butter, melted
- 0.5 cup hot pepper jelly
- 0.5 cup grainy mustard
- 0.5 cups tightly packed light brown sugar
- 1/4 cup orange confit
- 1/4 cup sherry vinegar
- 2 tablespoons chopped fresh thyme
- 1 teaspoon ground ancho pepper
- 1 teaspoon ground coriander
- 0.5 tsp cayenne pepper
We recommend
Recipes with similar ingredients: ham, pepper jelly, Orange jam, ancho pepper, sherry vinegar, Orange zest, brown sugar, ground cayenne pepper, coriander, thyme
Cooking the dish according to the recipe:
- Remove the ham from the refrigerator 1 hour before roasting. Trim the skin, leaving an even layer of fat about 1 cm thick. Using a sharp knife, score the fat diagonally, without cutting into the meat. Place the ham, flat side down, on a rack set in a large roasting pan.
- Position a rack on the bottom shelf of the oven and preheat to 175°C.
- Combine orange juice, 1 cup chicken broth, and melted butter in a measuring cup. Pour over the ham and cover with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130°F (55°C), 2 to 2 1/2 hours.
- Prepare the glaze:
Remove the ham from the oven and pour 1/4 cup of the roasting pan juices into a medium bowl. Stir in the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chili powder, coriander, cayenne pepper, and orange zest. - Brush the ham with about a quarter of the glaze. Add the remaining 1 cup of broth to the pan. Return to the oven and bake, brushing the ham twice with the glaze (reserving some for serving), until the surface is caramelized and a thermometer inserted into the thickest part registers 140°F (60°C), another 1 1/2 to 2 hours.
- Transfer the ham to a cutting board. Brush with the remaining glaze; let rest for 15 minutes and slice thinly.
Categories:
Similar recipes
