Lemon-and-Pickled-Pepper-Glazed Ham

Name: Lemon-and-Pickled-Pepper-Glazed Ham
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps bourbon; 2 Tbsps cornstarch dissolved in 3 tablespoons water; 59 milliliters grainy mustard; 3 kilograms bone-in smoked ham; 1 lemon, thinly sliced; 3 Tbsps fresh lemon juice; 177 milliliters lemon-lime marmalade (17 ounces; see Note); 710 milliliters chicken stock or low-sodium broth; 59 milliliters seeded, coarsely chopped pickled peppers, such as hot Peppadew, Italian cherry peppers or jalapeños; 1 large white onion, thinly sliced

Lemon-and-Pickled-Pepper-Glazed Ham might be just the main course you are searching for. This recipe serves 10. Watching your figure? This dairy free recipe has 872 calories, 75g of protein, and 58g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. Not A mixture of pickled peppers, ham, grainy mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals.

Ingredients you will need

Beef

Ham

Equipment you will use

Knife

Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it.

Ingredients you will need

Lemon

Onion

Ham

Equipment you will use

Roasting Pan

Add the chicken stock or broth to the roasting pan.

Ingredients you will need

Broth

Equipment you will use

Roasting Pan

In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree.

Ingredients you will need

Lemon Juice

Marmalade

Bourbon

Mustard

Peppers

Lemon

Lime

Equipment you will use

Food Processor

Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze. Cover with foil and bake for 1 hour.

Ingredients you will need

Pepper

Glaze

Lemon

Ham

Equipment you will use

Oven

Aluminum Foil

Remove the foil.

Equipment you will use

Aluminum Foil

Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour.

Ingredients you will need

Glaze

Ham

Equipment you will use

Oven

Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155, about 30 minutes longer.

Ingredients you will need

Glaze

Meat

Ham

Equipment you will use

Kitchen Thermometer

Oven

Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat.

Ingredients you will need

Ham

Equipment you will use

Cutting Board

Measuring Cup

Frying Pan

Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes.

Equipment you will use

Sauce Pan

Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze. Simmer over moderately high heat, stirring, until thickened, about 3 minutes. Slice the ham and serve with the sauce.

Ingredients you will need

Corn Starch