Citrus-glazed ham with jalapeño peppers
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Oven-baked pork ham on the bone is a truly festive dish that will become the centerpiece of your table, and its delicious glossy crust makes it even more festive. This roast is made with a ready-to-cook smoked piece of natural ham, coated with a glaze, and finished in the oven. Hot chili pepper confit is the perfect base for glazing the meat, especially when combined with lime and lemon juice. The aroma and flavor are amazing. Add crushed jalapeño peppers for extra heat and bake the ham while basting with the glaze.
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 piece of ready-made smoked ham weighing 3.5-4.5 kg (ham or knuckle)
- 2/3 cup freshly squeezed lemon juice (3-4 lemons)
- 1/3 cup freshly squeezed lime juice (about 4 limes)
- 0.5 tbsp. hot pepper confiture
- 1 teaspoon Worcestershire sauce
- 1 jalapeño, halved, seeded and thinly sliced
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Cooking the dish according to the recipe:
- Let the ham sit at room temperature for 30 minutes. Preheat the oven to 160°C. Trim the skin from the ham if necessary.
- Make a grid pattern in the fat without cutting the meat. Place the ham flat side down on the rack in a roasting pan. Pour 1/4 inch of water into the bottom of the roasting pan. Roast the ham until the internal temperature reaches approximately 130°F (55°C), about 2.5 hours or 15 minutes per pound (0.5 kg) of ham.
- Meanwhile, in a small saucepan, combine the lemon and lime juices, peppercorn preserves, Worcestershire sauce, and jalapeño. Bring to a boil and simmer until the mixture thickens to about 3/4 cup, about 20 minutes.
- Remove the ham from the oven when it reaches 135°F (55°C). Increase the oven temperature to 425°F (220°C). Spread half the glaze over the entire surface of the ham. Add water to the bottom of the roasting pan if needed.
- Return the ham to the oven and bake, basting every 10 minutes with the remaining glaze, until the ham is golden brown and glossy, about 45 minutes more.
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