Jamón glaseado con miel

Ingredientes

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons dijon mustard
• 3 tablespoons pineapple juice
• 2 tablespoons orange juice
• 1 tablespoon vinegar (white wine, or cider)
• 2 Cloves garlic (minced)
• 1/2 teaspoon ground cloves
• Cooking spray
• 8 to 10 lb fully cooked ham (unglazed if possible - unsliced or spiral)

Preparación

1. 1

   Preheat your oven to 325°F/163°C. Spray a 9x13 inch roasting pan with baking spray or insert a roasting rack.

2. 2

   In a medium saucepan, melt the butter over medium heat. Add the brown sugar, honey, soy sauce, mustard, pineapple juice, orange juice, vinegar, garlic, and cloves. Stir until the mixture is smooth.

3. 3

   Cook the glaze mixture over medium heat for 5 to 7 minutes, stirring occasionally until it bubbles and thickens slightly. Remove from heat.

4. 4

   Let the glaze stand for a few minutes, and it will continue to thicken even more.

5. 5

   --- For An Unsliced Ham ---

6. 6

   Place the unglazed ham in the pan cut side down or on its side in a rack in a roasting pan. Score the surface of the ham in a diamond pattern, about 1/4 inch deep.

7. 7

   Brush the ham with the glaze mixture, making sure to get the glaze into the scored cuts.

8. 8

   Cover with foil and bake, basting every 30 minutes. For a bone-in ham, cook for approximately 15 to 18 minutes per pound. For a boneless ham, cook for approximately 18 to 20 minutes per pound.Remove foil and bake at 425°F/218°C for 15 to 30 minutes to crisp the glaze.

9. 9

   Once the internal temperature of the ham reaches 140°F/60°C, remove it from the oven and let it rest for 15 to 20 minutes before slicing.

10. 10

    Serve the ham with the extra glaze on the side.

11. 11

    --- For a spiral Ham ---

12. 12

    Preheat your oven to 325°F/163°C. Prepare a roasting pan with cooking spray.

13. 13

    Place the spiral-sliced ham in a roasting pan, cut side down.

14. 14

    Brush the glaze mixture over the ham, making sure to get the glaze into the slices.

15. 15

    Cover with foil and bake, basting every 30 minutes. For a bone-in ham, cook for approximately 15 to 18 minutes per pound. For a boneless ham, cook for approximately 18 to 20 minutes per pound.Remove foil and bake at 425°F/218°C for 15 to 30 minutes to crisp the glaze.

16. 16

    Let the ham rest for 10 to 15 minutes before slicing and serving.

17. 17

    Serve the ham with the extra glaze on the side. You can also reheat the remaining glaze mixed with the pan drippings and serve it alongside the ham.