Jalapeno Honey Glazed Ham Recipe

Jalapeno Honey Glazed Ham

Level: Easy
Servings: 12 to 14
Total Time: 3 hours 5 minutes (does not include time to let ham reach room temperature)
Prep Time: 50 minutes

Ingredients

For the Ham:

• 1 bone-in ham, fully cooked, shank end (approximately 10 pounds), brought to room temperature 1 to 2 hours ahead
• 1/2 cup honey
• 1/4 cup apricot jam
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 4 garlic cloves, smashed
• 2 jalapenos, seeds removed and finely chopped
• Zest and juice of one orange
• Freshly ground black pepper

Optional Ham Sandwich Bar:

• Thinly sliced cheeses (like Swiss and Cheddar), cut into triangles
• Hawaiian sweet rolls, split in half
• Variety of mustards (whole-grain, Dijon, yellow)
• Mayonnaise
• Sliced cornichon pickles
• Pickled Red Onions (see recipe below)

For the Pickled Red Onions:

• 3/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 bay leaf
• Pinch red pepper flakes
• 1 large red onion, halved then sliced into 1/4-inch thick half-moons

Instructions

1. Start with the ham: Heat the oven to 325F and position the rack in the lowest slot.
2. Use a sharp paring knife to score the fat on the ham in deep, half-inch cuts, aiming for a diamond pattern without cutting into the meat.
3. Place the ham cut-side down on a rack in a roasting pan and add about 1/2 inch of water to the bottom of the pan. Loosely cover with foil and bake for 45 minutes.
4. Make the glaze: In a small saucepan combine the honey, apricot jam, Dijon mustard, apple cider vinegar, smashed garlic, chopped jalapenos, orange zest and juice, and several grinds of black pepper. Heat over medium and simmer gently, stirring often, 3 to 5 minutes until the glaze thickens slightly. Remove from heat and set aside.
5. Remove the foil from the ham and spoon pan juices over the top. Brush a thick layer of the warm glaze over the ham. Return the ham to the oven, uncovered, and baste with pan juices and additional glaze every 20 minutes until the ham is richly glazed and caramelized or reaches an internal temperature of 130F; this takes about 1012 minutes per pound, roughly another hour for a 10-pound ham.
6. Tent the ham lightly with foil and let rest 15 minutes before carving. Serve warm or at room temperature as a main or for sandwiches.
7. For the sandwich bar (optional): Arrange cheeses, rolls, mustards, mayo, pickles, and pickled onions. To assemble, layer ham and cheese on the bottom roll, spread mustard and mayo on the top, then add cornichons and a spoonful of pickled red onions before closing.

Pickled Red Onions

Makes about 1 1/2 cups

1. Combine the red wine vinegar, sugar, kosher salt, bay leaf, red pepper flakes, and 1/2 cup water in a pot and bring to a boil over medium-high heat.
2. Place the sliced onions in a heatproof container and pour the hot pickling liquid over them, fully submerging the onions. Let cool at room temperature for at least 30 minutes, then cover and refrigerate until ready to use.