BAKED FRESH HAM WITH CITRUS-RUM GLAZE
For the glaze:
- 3 cups orange juice
- 1 1/3 cups light brown sugar
- 1 orange, zested
- 1 bay leaf
- 1 cinnamon stick
- 2 teaspoons whole black peppercorns
- 8 whole cloves
- 1/4 teaspoon ground allspice
- 1/4 cup plus 2 tablespoons dark rum
For the ham:
- 1 (8-10 pound) fresh ham, shank end, bone-in
and skin-on
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons Essence, recipe follows
- 2 teaspoons freshly ground black pepper
Directions
Make the glaze by combining the orange juice,
brown sugar, orange zest, bay leaf, cinnamon stick,
peppercorns, cloves and allspice in a large saucepan
and bring to a boil. Continue to cook at a brisk
simmer until the mixture has reduced in volume
to just over 1 cup and is thick enough to coat
the back of a spoon, about 30 minutes. Remove from
the heat, add the rum, and set aside to cool.
Remove the ham from the refrigerator and allow
to come to room temperature for at least 30 minutes
before baking. While the ham is still cold, using
a sharp knife, score the skin of the ham, making
a diamond-pattern through the skin and fat about
1/2 inch deep.
Preheat the oven to 450 degrees F.
Using your hands, rub the salt, Essence, and pepper
evenly over the entire surface of the ham. Place
the ham in a large roasting pan and bake, uncovered,
for 1 hour, or until the scores begin to open up
and the ham begins to color. Reduce the oven temperature
to 325 degrees F and continue to cook the ham until
an instant-read thermometer inserted into the thickest
part of the ham registers 155 to 160 degrees F,
3 to 3 1/2 hours longer. The ham will continue
to cook after removing from the oven.
During the last hour of cooking, baste the ham
often with the glaze and any pan juices that have
accumulated. The skin should be crisp and dark.
If the skin threatens to burn before the ham is
cooked through, cover the ham loosely with aluminum
foil.
When the ham is ready, transfer it to a large
platter or carving board and let sit for at least
20 minutes before carving. To serve, slice the
meat thinly across the grain and arrange slices
on a platter. Serve with any pan juices passed
on the side.
Emeril's Essence Creole Seasoning (also referred
to as Bayou Blast)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield:2/3 cup
Recipe from "New Orleans Cooking" , by Emeril
Lagasse and Jessie Tirsch. Published by William
Morrow, 1993.
Enjoy!
Sarah
