Prosciutto al forno morbido con glassa al rum speziato e zucchero di canna

Ingredienti

• 5 lbs bone-in fully smoked half ham butt (skin trimmed (not the spiral one))
• 3 cups Coca-Cola (divided)
• 1 cup brown sugar (packed)
• 1/4 cup Dijon mustard
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/4 cup spiced rum (or bourbon)
• Lemon slices and fresh sage leaves for garnish

Preparazione

1. 1

   Remove the ham from the fridge and bring it to room temperature.

2. 2

   Make the brown sugar glaze. In a saucepan, whisk 2 cups of Coca-Cola, brown sugar, Dijon, lime juice, and salt.

3. 3

   Bring to a boil. Reduce the heat and simmer, uncovered, for 10-15 minutes until the glaze has slightly thickened and reduced. Remove from the heat and stir in the rum. Taste and adjust salt as needed. Set aside.

4. 4

   Preheat the oven to 325°F.

5. 5

   Place the ham, flat side down, in a roasting pan. Pour 1 cup of Coca-Cola into the pan. This will help to keep the steam in so the ham is super moist.

6. 6

   Cover completely in aluminum foil and bake for 2 hours until a thermometer inserted into the thickest part of the ham registers 130ºF.

7. 7

   In the last 25 minutes of baking time, remove the foil from the ham and brush the brown sugar glaze all over.

8. 8

   Place the ham back in the oven (without the foil) and continue baking until golden brown. The ham is fully cooked when a food thermometer reads 145°F internal temp. Careful not to overcook it, or you will end up drying it out.

9. 9

   Remove ham from the oven and let it rest for 10-15 minutes. Slice the ham and serve with the leftover brown sugar glaze. Enjoy!