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Jalapeno-Crusted Ham w/Caramelized Onion




Source of Recipe


chum recipes 101499 Chicago Tribune Holidays


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




1 Fully-cooked smoked ham
(about 12 pounds)
2 pt White pearl onions
2 pt Red pearl onions
3 tb Unsalted butter
3 tb Oil
1/4 ts Sugar
1 Jalapeno pepper; seed, mince

1/2 ts Red pepper flakes; crushed
Salt
1/2 c Unsalted butter
4 c Fresh homemade coarse bread
Crumbs from bread such as
Egg twist
1/4 c Fresh cilanto or parsley
-chopped
1/2 c Hot pepper jelly, approx.

Recipe



Heat oven to 325 degrees. Put ham in a large shallow roasting pan.
Bake until thermometer inserted into thickest part away from bone
registers 140 degrees, 15 to 18 minutes per pound, about 3 to 3-1/2
hours.

Add pearl onions to large pot of boiling water. Cook until skin
loosen and onions are slightly softened, 3 to 5 minutes. Drain, slip
off skins.

Heat butter and oil in large heavy skillet. Cook onions, shaking pan
frequently, until onions are golden on all sides, about 8 minutes. Add
sugar; stir to mix; continue to cook until onions are browned, about 4
minutes. Sprinkle with jalapeno and salt. Remove from heat.

On a cutting board, while still warm, trim off all the brown rind and
most of the fat from the ham, leaving a thin 1/8-inch layer all
around. Put ham back into clean roasting pan.

Heat oven to 500 degrees. Melt 1/2 cup butter in large nonstick
skillet. Add bread crumbs; cook and stir over medium-low heat until
butter is absorbed and crumbs are slightly crisped, about 3 minutes.
Remove from heat; stir in cilantor.

Coat ham liberally with jelly. Press crumbs into jelly to completely
cover ham. Bake at 500 degrees until crumbs are crisp, about 15
minutes. Serve ham thinly sliced with the onions. The ham will stay
warm, loosely covered, for about 1 hour. It can also be served cold.