Jamón en cocotte con glaseado de arce y bourbon

Ingredientes

• 1 5-7 lb (2.25-3kg) Ham
• 15-20 Whole Cloves
• 6 oz (170g) Pineapple Juice
• 1 teaspoon mustard seeds (half brown, half yellow)
• 1/2 cup (120mL) Pure Maple Syrup
• 1/4 cup (50g) Dark Brown Sugar
• 1/2 cup (120mL) Bourbon
• 1/2 teaspoon Fresh Ginger (grated)
• 1/4 teaspoon Cinnamon

Preparación

1. 1

   Preheat your oven to 350F (175C). Slice your pre-cooked ham if not already pre-sliced, add cloves, and place into your dutch oven cut-side down.

2. 2

   Pour pineapple juice over the ham, cover with dutch oven lid, and place in oven.

3. 3

   Bake your ham around 15 min per pound or until the internal temperature reaches 145F (63C).

4. 4

   Remove dutch oven pot from the oven, remove the ham and place it on a cutting board to rest, cover it with foil to keep the heat and juices trapped.

5. 5

   Place your dutch oven on the stovetop, turn to medium-low heat and add all the ham glaze ingredients (maple syrup, brown sugar, bourbon, ginger, and cinnamon) to the juices remaining in the dutch oven. Stir to combine.

6. 6

   Simmer and reduce the sauce 15-20 minutes or until desired consistency has been reached. Scrape down the sides of the dutch oven continuously to add extra flavor to the glaze. You can add a few tablespoons of cornstarch to thicken the sauce if you prefer this process to be quicker.

7. 7

   Remove from heat and pour liquid glaze into a serving boat or glass pitcher. Pour a bit of glaze on top of the ham slices. Use the remaining glaze to serve on the table.

8. 8

   Cut ham horizontally with the ham bone to slice your pre-cut ham. Pour glaze on each slice as desired and serve.