Jamón glaseado al horno con miel, mantequilla y azúcar moreno

Ingredientes

• 1 bone-in spiral sliced ham, about 10-11 lbs
• 1 cup chicken broth
• 8 tablespoons unsalted butter, divided
• 1/4 cup pure honey
• 2 cups packed dark brown sugar
• 3 tablespoons Creole Cajun Seasoning– homemade or store-bought
• 2 teaspoons garlic powder
• 2 teaspoons ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 (8-ounce) can crushed pineapple in 100% pineapple juice
• 3 tablespoons dijon mustard (smooth, whole grain or a mix of both)
• 1/2 cup orange juice

Preparación

1. 1

   Prep the ham: Remove the ham from the refrigerator about 30 minutes before cooking to allow the ham to come to room temperature.

2. 2

   Position an oven rack in the center. Preheat the oven to 275°F.

3. 3

   Remove all of the ham packaging materials, including the clear, plastic button/guard on the bone area if present. Using a roasting pan fitted with a wire rack, place the ham, flat/cut-side down, onto the rack. Then pour the broth onto the bottom of the roasting pan.

4. 4

   Brush ham with honey butter: In a small microwave-safe bowl, combine 4 tablespoons of butter and ¼ cup of honey. Microwave the mixture for 30-45 seconds or until melted, and stir well to combine. Then use a pastry brush to brush the outside of the ham with the honey butter. Then cover the ham loosely with foil to help retain moisture.

5. 5

   Bake the ham: at 275°F for 12-15 minutes per pound (about 1 ½ – 2 hours) or until the internal temperature of the ham reaches 120°F when inserted into the thickest part of the ham.

6. 6

   Prep the seasonings & glaze: In a bowl, combine the brown sugar, Cajun seasoning, garlic powder, allspice, cloves, and cinnamon. Use your hands to stir the dry rub/seasonings until well combined. Then grab a ½ measuring cup and set aside ½ cup of the dry spice rub.

7. 7

   In a saucepan over medium heat, combine the remaining brown sugar mixture, the remaining 4 tablespoons of butter, crushed pineapple, dijon mustard, and orange juice. Bring the mixture to a gentle boil and then reduce to a simmer. Continue cooking the glaze, stirring often, until slightly thickened and fragrant, about 8-10 minutes. Then remove from the heat.

8. 8

   Glaze the ham: After the ham’s first bake, remove it from the oven and increase the heat to 425°F. Now carefully position the ham on its side. Brush or spoon the prepared saucepan glaze over the ham and between slices. Be sure to hit every nook, cranny, and crevice of the ham with the glaze.

9. 9

   Bake again to caramelize ham: Place the ham in the oven, uncovered, and continue baking for 25-30 minutes, until golden and deeply caramelized. Baste the ham with the pan juices every so often to help retain moisture.

10. 10

    Pat ham with dry rub mix: Remove the ham from the oven and use disposable gloves to pat the remaining ½ cup of the dry spice rub mix over the ham, the outside and between slices. We want the dry spices to take on a crispy/crackly effect on the ham’s surface and texture. Then continue baking the ham for 10-15 minutes. Again, baste the ham with the pan juices during the cooking process. For extra caramelization, broil the ham for 2-3 minutes- be careful not to walk away if broiling, as the ham can burn quickly! Note: if the ham is browning too quickly, cover loosely with foil.

11. 11

    Rest ham & serve: Remove the ham from the oven and baste a few more times with pan juices/glaze. Tent the ham with foil and let it stand for at least 10-15 minutes before serving. Then slice and serve the glazed ham alongside your favorite sides- be sure to collect some of the pan juices/glaze on ham servings. Enjoy!