Espresso Chile Glazed Ham
Source of Recipe
fooddownunder.com
List of Ingredients
Half of a fully cooked ham - (abt 8 lbs)
1 qt fresh orange juice
1 tbl grated orange zest
1 cup brown sugar - (firmly packed)
1 cup coffee-flavored liqueur
1 tbl Chinese chile paste with garlic (or sambal olek)
1/2 tsp freshly-ground black pepper
2 shot brewed espresso - (abt 1/4 cup total) (or 1 tbspn instant espresso powder) Recipe
* Preheat the oven to 325 degrees. Cut the thick layer of fat and the skin from the ham and discard. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour.
* While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until is reduced by about half and is as thick as maple syrup, about 35 minutes. Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced.
* After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 to 140 degrees using an instant-read thermometer. Remove the ham from the oven when it is nicely browned and warmed through.
* To serve: We like to serve this with warm cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze.
* This recipe yields 16 or more servings.
* Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator.
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