Citrus Jalapeno Glazed Ham

Name: Citrus Jalapeno Glazed Ham
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 4 kgs bone-in, smoked, fully-cooked ham, butt or shank serving; 1 jalapeno, halved, seeded and sliced; 118 milliliters hot pepper jelly; 158 milliliters fresh lemon juice (3 to 4 lemons); 79 milliliters fresh lime juice (about 4 limes); 1 teaspoon Worcestershire sauce

Need a gluten free, dairy free, and fodmap friendly main course? Citrus Jalapeno Glazed Ham could be a super recipe to try. This recipe makes 10 servings with 464 calories, 70g of protein, and 13g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up jalapeno, pepper jelly, worcestershire sauce, and a few other things to make it today. To use up the jelly you could follow this main course with the Pepper Jelly Cornmeal Thumbprint Cookies as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat.

Ingredients you will need

Meat

Ham

Equipment you will use

Oven

Place the ham, flat-side down, on a rack in a roasting pan.

Ingredients you will need

Ham

Equipment you will use

Roasting Pan

Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.

Ingredients you will need

Water

Ham

Equipment you will use

Frying Pan

Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.

Ingredients you will need

Worcestershire Sauce

Pepper Jelly

Jalapeno Pepper

Lemon

Lime

Equipment you will use

Sauce Pan

Whisk

Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham.

Ingredients you will need

Glaze

Ham

Equipment you will use

Oven

Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.

Ingredients you will need

Glaze

Water

Ham

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

4kgs

bone-in, smoked, fully-cooked ham, butt or shank serving 1

jalapeno, halved, seeded and sliced 118milliliters

hot pepper jelly 158milliliters

fresh lemon juice (3 to 4 lemons)79milliliters

fresh lime juice (about 4 limes)1teaspoon

Worcestershire sauce

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Sangre de Toro Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Sangre de Toro Cava

Pale yellow with fine and persistent perlage. Intense. Floral and fresh fruit aromas in perfect harmony with citrus and aniseed notes. Creamy bubbles, luscious and fresh.Lovely as an aperitif or paired with fish and seafood.