Receta de jamón glaseado con miel al estilo imitador

Ingredientes

• 1 (7 - 8 pound) pre-cooked spiral cut bone-in ham
• 1/4 cup unsalted butter (melted)
• 1/4 cup honey
• 1 1/2 cups granulated sugar
• 1 teaspoon onion powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper

Preparación

1. 1

   Let the ham rest at room temperature for...: Let the ham rest at room temperature for at least 30 minutes (but preferably 2 - 3 hours) before you cook it.

2. 2

   Adjust the oven rack to the lowest position...: Adjust the oven rack to the lowest position and preheat the oven to 275 F (135 C).

3. 3

   Line a shallow roasting pan with aluminum foil...: Line a shallow roasting pan with aluminum foil (I use a few layers to make cleanup from the sticky glaze easier). Remove the ham from the packaging, pat it dry, and place the ham FLAT or CUT SIDE DOWN in the pan. Mix the melted butter and honey together, and use a basting brush to cover the ham (making sure to get between the slices, too). Cover the roasting pan and ham TIGHTLY with aluminum foil. Bake for 12 to 15 minutes per pound, or until the internal temperature is 135 F.

4. 4

   Remove the ham from the oven and turn...: Remove the ham from the oven and turn the temperature up to 425 F (220 C).

5. 5

   Make the sugar mixture by whisking the sugar,...: Make the sugar mixture by whisking the sugar, onion, cinnamon, nutmeg, salt, cloves, ginger, paprika, garlic, pepper, and cayenne together in a bowl. Pat half the mixture over the ham, then return the uncovered ham to the oven and bake for 10 minutes (or until the internal temperature is 140 F). Remove the ham from the oven. Reserve 1/4 cup of the juices from the ham from the bottom of the pan.

6. 6

   In a large nonstick skillet, mix the remaining...: In a large nonstick skillet, mix the remaining sugar and spice mixture with ham juices (start with 2 Tablespoons, then add more until the sugar and spice mixture just comes together as a liquid glaze, 3 Tablespoons is perfect for me, but it all depends on how much sugar you patted onto the ham in the last step). Bring to a boil, and boil until it’s thickened (about 1 minute). Use a basting brush to brush the glaze over the ham. Return the ham to the oven and set the oven to broil. WATCH IT CLOSELY. Pull it out when the glaze is bubbly and golden, but before it burns (about 1 - 3 minutes, but check it at the 1 minute and 2 minute marks).

7. 7

   Let the ham rest for 10 - 15...: Let the ham rest for 10 - 15 minutes before serving.