Espresso Chilli Glazed Ham RecipeOrigin: America Period: Traditional |
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For this recipe, use a fully cooked smoked ham, preferably wood smoked with no water added. Trim the outside layer of fat and skin all the way to the pink meat, so when you're ready to carve you don't cut away all the flavourful glaze. Ingredients:
Half a fully cooked smoked ham (about 3.5kg)
Espresso Chilli Glazed Ham Preparation:Method:For this recipe you need a fully-cooked smoked ham (preferably wood smoked). Prepare by trimming the outside layer of any rind and fat so that the pink meat is exposed. Line a baking pan with aluminium foil then place the ham inside. Transfer to an oven pre-heated to 160°C and roast for 1 hour. In the meantime, prepare the glaze. Combine the orange juice and orange zest, brown sugar, coffee liqueur, chilli paste and black pepper in a large saucepan. Bring the mixture to a boil over high heat then reduce the heat to a simmer and continue cooking until the volume of the mixture has reduced by half (about 35 minutes). Whisk in the expresso then take of the heat. After the ham has cooked for 1 hour brush the meat with the glaze then return to the oven and cook for a further 1 hour. Every 15 minutes brush the ham with more of the glaze (do not use all of it, as the remainder will be used to flavour the meat after slicing). When the meat is nicely browned and warmed through rmove from the oven then allow to rest, covered for 10 minutes before sliceing. Arrange the slices on a warmed serving plate then brush with the remaining glaze before bringing to the table. |
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