Jamón de Pascua con albaricoque y Kahlúa en olla de cocción lenta

Ingredientes

• 1 (7-8 pound) smoked, bone-in butt portion ham that will fit a slow cooker
• 1/3 cup apricot preserves
• 1/3 cup Kahlua
• 1 teaspoon dry mustard
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cloves
• 2 large leeks
• 8 ounces (about 1 cup) baby carrots
• 1 cup peeled pearl onions
• 1/2 cup dry white wine

Preparación

1. 1

   Place the ham cut-side-down on a cutting board and score the skin with a sharp knife.

2. 2

   Transfer the ham to a slow cooker.

3. 3

   In a high-speed blender, combine the apricot preserves, Kahlua, mustard, coriander, and cloves.

4. 4

   Blend until smooth.

5. 5

   Scrape the glaze into a bowl.

6. 6

   Use a pastry brush to coat the ham with ½ of the glaze.

7. 7

   Trim the leeks to remove the stem end and tough dark green shoots, then slice them in half lengthwise.

8. 8

   Rinse the leeks under cold water to remove any dirt between the layers.

9. 9

   Slice the leeks crosswise into ½-inch pieces.

10. 10

    Arrange the leeks, carrots, and pearl onions around the ham.

11. 11

    Set the slow cooker to low.

12. 12

    Cover the slow cooker and cook the ham for 1 hour.

13. 13

    Uncover, pour the wine over the ham, and return the lid.

14. 14

    Cook for another hour, then brush on the remaining glaze.

15. 15

    Continue to cook the ham until it reaches 140 F at its thickest point (about 4-5 hours total cooking). If your slow cooker has a bake/broil setting, you can use it briefly to crisp up the surface of the ham, or turn the temperature to high for the last hour of cooking.

16. 16

    Remove the ham from the slow cooker and let it rest on a cutting board for 15 minutes. Reserve the vegetables and pan juices to serve with the ham.

17. 17

    Carve the ham and serve it with vegetables and your favorite sides.