Baked Ham with Brown Sugar, Rum, and Cayenne Glaze
In this recipe, a spicy-sweet, flavorful glaze is brushed on the ham during baking to give it a burnished, golden brown appearance and to complement the assertive taste of the meat. It also enriches the pan drippings, which are then used to make a sauce. Brush the glaze on the ham partway through baking, not at the beginning, to prevent the sugar-based mixture from scorching.
- 1 partially cooked bone-in ham, about 12 lb.
- Whole cloves for studding
- 2 cups unfiltered apple juice
- For the glaze:
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup dark rum
- Pinch of kosher salt
- 1/8 to 1/4 tsp. cayenne pepper
- Orange or tangerine wedges or fresh or
- candied kumquats for garnish
- Fresh thyme sprigs for garnish
- Preheat an oven to 350F.
- Using a large, sharp knife, cut off the skin and all but 1/4 inch of the fat from the ham, leaving the surface as smooth as possible. Score the top and sides of the ham diagonally in two opposite directions about 1 1/2 inches apart, creating a diamond pattern. Stick a clove into the corners of each diamond. Place the ham on a rack in a roasting pan. Add the apple juice and 2 cups water to the pan. Bake the ham for 2 hours. After 1 hour, add more water to the pan if needed.
- Meanwhile, make the glaze: In a bowl, combine the brown sugar, rum, kosher salt and cayenne pepper and stir until smooth. Let stand for about 10 minutes for the sugar to dissolve partially.
- Remove the ham from the oven and brush some of the glaze evenly over the ham. Return the ham to the oven and bake for about 1 hour more, brushing it with more glaze every 15 minutes, for a total baking time of about 3 hours. An instant-read thermometer inserted near the center of the meat, away from the bone, should register 130F and the glaze should be golden brown. Transfer the ham to a carving board, cover loosely with aluminum foil and let rest for 15 to 30 minutes.
- Meanwhile, pour the liquid from the roasting pan into a large fat separator or glass measuring pitcher. Let the fat rise to the surface, then pour or spoon off as much fat as possible. Float a piece of paper towel on the surface to absorb the remaining fat. Pour the degreased liquid into a small saucepan and add any remaining glaze to make a sauce. Set aside.
- Carve the ham. Rewarm the sauce and pour it into a sauceboat. Garnish the platter with the orange wedges and thyme and serve the ham warm with the sauce.
This recipe is a personal recipe added by katie03 and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note