How To Make Lemon-and-Pickled-Pepper Glazed Ham
Add some tang to your holiday spread by serving this glazed ham that’s basted in a fruity and peppery puree of lemon-lime marmalade and pickled peppers.
Preheat the oven to 375 degrees F. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least ¼-inch thick. Deeply score the fat in a crosshatch pattern at ½-inch intervals.
Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan.
In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice, and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze.
Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant ½ cup of the glaze and bake for 1 hour.
Brush with another scant ½ cup of the glaze and bake for about 30 minutes longer until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees F.
Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil for about 5 minutes until reduced to 2½ cups.
Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining glaze. Simmer over moderately high heat, stirring, for about 3 minutes until thickened.
Slice the ham and serve with the sauce. Enjoy!
- Calories: 526.21kcal
- Fat: 9.19g
- Saturated Fat: 3.22g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.78g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 47.44g
- Fiber: 0.93g
- Sugar: 16.58g
- Protein: 63.40g
- Cholesterol: 77.00mg
- Sodium: 3247.89mg
- Calcium: 41.25mg
- Potassium: 696.47mg
- Iron: 1.70mg
- Vitamin A: 2.48µg
- Vitamin C: 12.31mg
Have your own special recipe to share? Submit Your Recipe Today!