Jamón glaseado con naranja y bourbon

Ingredientes

• 6.5 lbs cooked ham shoulder or leg (3 kilograms)
• 1 cup orange juice (225 ml) or juice of about 3 medium oranges
• 1/3 cup maple syrup plus 1 tablespoon
• 1/3 cup smooth orange marmalade
• 3 tablespoons bourbon (Jim Beam or whiskey)
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ground clove
• 1 tablespoon Worcestershire sauce
• 3 teaspoons heaped brown sugar (white sugar can be used)
• 2-3 oranges, sliced
• Olive oil, for pan-frying orange slices
• Rosemary twigs

Preparación

1. 1

   Preheat and Prepare: Preheat the oven to 170°C (338°F). Remove the ham from the fridge 30 minutes to 1 hour before cooking to bring it closer to room temperature.

2. 2

   Remove Rind from Ham: Using a sharp knife, carefully separate and peel off the chewy rind from the ham, leaving the fat intact. This allows the glaze to penetrate and the fat to caramelize during baking.

3. 3

   Score the Ham: Cut diamond-shaped scores into the fat layer by making diagonal lines 1-2 cm apart. For a more intense glaze absorption, score all the way to the meat. For ham shoulder, also trim the rounded edge and score the meat for visual appeal.

4. 4

   Make the Glaze: Combine orange juice, maple syrup, orange marmalade, bourbon, mixed spice, ground clove, Worcestershire sauce, and brown sugar in a shallow pan. Bring to a boil and simmer for 10-15 minutes, stirring frequently, until the glaze thickens to a consistency that leaves a trace on a spoon but is not overly thick.

5. 5

   Glaze the Ham: Brush the ham all over with the prepared glaze, including the bottom, top, and sides, using a pastry brush. Place the ham in a large baking dish on a lower oven shelf to avoid burning.

6. 6

   Bake and Baste: Bake the ham for 1.5 to 2 hours, allowing it to brown and caramelize. Initially bake for 20-25 minutes to render fat and collect pan juices. Baste the ham every 15-20 minutes with these pan juices and additional glaze, rotating the ham for even cooking and covering exposed edges with foil if they brown too quickly.

7. 7

   Rest the Ham: Once browned and cooked through, remove the ham from the oven and let it rest for 10-15 minutes. Transfer to a serving platter.

8. 8

   Prepare Orange Slices: While the ham bakes, slice 2-3 oranges thinly. Heat olive oil in a frying pan or skillet over medium-high heat and pan-fry the orange slices for about 2 minutes per side until charred. Set aside.

9. 9

   Serve: Pour glaze juices into a bowl or jug and mix well. Drizzle some glaze over the ham on the serving platter and serve the rest alongside. Garnish the ham with charred orange slices and rosemary twigs. Slice thinly when serving.