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Add a photoServings: 12
Ingredients
- Half of a fully cooked ham - (abt 8 lbs)
- 1 quart fresh orange juice
- 1 Tbsp. grated orange zest
- 1 c. brown sugar - (firmly packed)
- 1 c. coffee-flavored liqueur
- 1 Tbsp. Chinese chile paste with garlic (or possibly sambal olek)
- 1/2 tsp freshly-grnd black pepper
- 2 shot brewed espresso - (abt 1/4 c. total) (or possibly 1 tbspn instant espresso pwdr) Etta's Cornbread (see recipe)
Directions
- Preheat the oven to 325 degrees.
- Cut the thick layer of fat and the skin from the ham and throw away. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour.
- While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mix till is reduced by about half and is as thick as maple syrup, about 35 min. Whisk in the espresso or possibly espresso pwdr. You should have almost 2 c. of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced.
- After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 min. Since the ham is already cooked, you just need to hot it all the way through. Check for an internal temperature of 130 to 140 degrees using an instant-read thermometer. Remove the ham from the oven when it is nicely browned and warmed through.
- To serve: We like to serve this with hot cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze.
- This recipe yields 16 or possibly more servings.
- Cook's
- Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 31 | 18% |
| Total Fat 3.43g | 4% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 26mg | 1% |
| Potassium 205mg | 6% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 28.85g | 19% |
| Protein 1.2g | 2% |
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