Jamón ahumado glaseado con arce

Ingredientes

• 1 ham, bone-in, hickory smoked, fully cooked (we used a 5.38 kg ham)
• vegetable oil for greasing roasting pan
• 1 cup maple syrup
• 1/2 cup brown sugar
• 4 tbsp dijon mustard, old-fashioned
• 2 tsp Worcestershire sauce
• 2 cups finely diced pineapple
• 1/2 jalapeno, finely diced (you could add more to taste)
• 1/4 medium red onion, cut into small dice
• 1 tbsp parley, finely chopped
• 1/2 lime

Preparación

1. 1

   Preheat your oven to 350 degrees Fahrenheit.

2. 2

   Score: Prepare your ham by patting it dry. Then, score the ham all over, especially where you have a layer of fat, into a criss-cross shape. Use a sharp knife and cut approximately 1/4 inch thick.

3. 3

   Grease the bottom of a large roasting pan with a bit of vegetable oil. Place your ham into the center of the pan with the cut side down and the bone pointing upwards.

4. 4

   Roast, uncovered for the amount of time that it will take for your ham to warm through. Note, for a fully cooked and smoked bone in ham you will need about 15 - 20 minutes per pound to get to the safe internal temperature of 145 degrees Fahrenheit.

5. 5

   While your ham is roasting, prepare the glaze and the pineapple salsa (see below)

6. 6

   Baste: 30 minutes before your ham is ready remove it from the oven. You will notice that there is juice which has collected in the bottom of the roasting pan. Using a baster, baste your ham with this juice.

7. 7

   Glaze: Next, using a large basting brush, coat the ham with the glaze, being sure to coat all visible sides of the ham with the glaze (do not coat the underside of the ham with glaze).

8. 8

   Pour: Once you have brushed the glaze all over the ham, pour the rest of the glaze mixture evenly over the ham.

9. 9

   Roast: Return the roasting pan with the ham back to the oven and bake for the final 30 minutes. Use a meat thermometer to ensure that the internal temperature of the ham is 325 degrees Fahrenheit (163 degrees Celsius).

10. 10

    Rest: Remove the roasting pan from the oven and allow your ham to rest for about 10 minutes before slicing it.

11. 11

    --- For the glaze ---

12. 12

    Combine: In a medium sized bowl combine the maple syrup, brown sugar, Dijon mustard and Worcestershire sauce.

13. 13

    Whisk all the ingredients together until well combined. Set aside.

14. 14

    --- For the salsa ---

15. 15

    Combine: In a medium sized bowl combine the pineapple, jalapeno, red onion, parsley and the juice from 1/2 a lime.

16. 16

    Mix well and taste. Adjust with more jalapeno and/or lime juice if desired. Set aside.

17. 17

    --- To serve ---

18. 18

    Drain: Transfer your ham to a cutting board for carving or to a serving platter. If desired (highly recommended) drain the drippings that are in the bottom of your pan through a fine sieve. Serve this sauce with your ham as a gravy.

19. 19

    Serve the ham with this gravy and with the pineapple salsa.

20. 20

    Enjoy!