Glaseado de piña para jamón en espiral (y cómo cocinar un jamón en espiral)

Ingredientes

• 8-11 pounds bone-in, fully cooked, spiral ham
• 2 cups water
• aluminum foil
• roasting pan
• instant read thermometer
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup pineapple juice
• 1/2 cup pineapple preserves (or apricot pineapple preserves)
• 1/4 cup orange juice
• 3 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1/2 tsp EACH garlic powder, onion powder, ground coriander, dried basil, ground nutmeg, ground ginger, ground cloves, paprika, pepper
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar

Preparación

1. 1

   Remove ham from refrigerator and let rest on the counter for 2-3 hours to come to room temperature.

2. 2

   Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Line a roasting pan with foil for easy cleanup. Pour 2 of cups water into bottom of roasting pan. (Skip the water if you don’t have a roasting rack.)

3. 3

   Add all of the Pineapple Glaze ingredients in a medium saucepan. Heat over medium until butter melts, then bring to a simmer, stirring often, until the glaze thickens to the consistency of syrup, about 7 minutes (you don’t want it too thick).

4. 4

   Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center. Lay ham on its side in the center of the foil and brush ham all over with approximately half of the Glaze, including in between slices (reserve remaining Glaze for later). Tightly wrap ham with foil and place ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan).

5. 5

   Bake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-13 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.

6. 6

   Rewarm the Glaze in the saucepan or in the microwave until it thins again to the consistency of syrup (it will have thickened upon standing). Carefully unwrap ham from foil and discard foil. Baste the ham with juices in the bottom of the pan, then brush ham all over and in between slices with the remaining Glaze.

7. 7

   Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 130 degrees F, approximately 15-20 minutes.

8. 8

   Continue with step below or remove ham from oven and loosely cover with foil. Let rest for 15 minutes before serving. Serve plain or husband loves it with a side of Dijon. See tons of side serving options above the recipe. Enjoy!

9. 9

   --- Sugar Coating: optional for sweeter, more caramelized exterior ---

10. 10

    Whisk together ½ cup granulated sugar and ½ cup brown sugar in a small bowl. When cool enough to handle, pat sugar all over exterior of ham. Return ham to oven and let broil, uncovered for 4-6 minutes, watching closely so the ham doesn't burn. You may need to place foil on the top of the ham. Remove ham when the sugar is bubbly and caramelized.

11. 11

    Loosely cover ham with foil. Let rest for 15 minutes before serving. Serve plain or husband loves it with a side of Dijon. See tons of side serving options above the recipe. Enjoy!