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Michael Symon's Christmas Ham with Habanero Glaze

Christmas Ham with Habanero Glaze
Spicy Habanero-Glazed Ham
skill level
Moderate
time
Over 120min
servings
25
cost
$
Contributed by :
Not only does the brine produce a flavorful, moist ham, but the spicy glaze also provides a sweet coating to enhance the meat.
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ingredients
  • For the Brine:
  • 10 pound bone-in fresh Ham (shank end)
  • 1 cup Kosher Salt
  • 1/2 cup Sugar
  • 1 head Garlic (halved crosswise)
  • 2 sprigs fresh Rosemary
  • 1 tablespoon Black Peppercorns
  • 1 tablespoon Coriander Seeds
  • 1 Bay Leaf (fresh or dried)
  • For the Habanero Glaze:
  • 1 gallon Orange Juice (not from concentrate)
  • 1/2 cup fresh Lime Juice
  • 1 Habanero Chile (with a slit cut in 1 side)
  • 1 cup packed Light Brown Sugar
  • 2 cups Cleveland BBQ Sauce
  • For the Cleveland BBQ Sauce:
  • 1 1/2 teaspoons Olive Oil
  • 1/2 cup minced Red Onion
  • 1 minced clove Garlic
  • Kosher Salt
  • 1 1/2 teaspoons Coriander Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Cider Vinegar
  • 1/2 cup Sherry Vinegar
  • 1 1/2  ounces Chipotles in Adobo Sauce
  • 1 cup Stadium-style Mustard (such as Bertman Ballpark Mustard)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Kosher Salt
    1/2 cup Sugar
    1 head Garlic (halved crosswise)
    2 sprigs fresh Rosemary
    1 tablespoon Black Peppercorns
    1 tablespoon Coriander Seeds
    1 Bay Leaf (fresh or dried)
    For the Brine: In a large nonreactive pot over high heat, combine the salt, sugar, garlic, rosemary, peppercorns, coriander seeds, and bay leaf with 4 quarts water and bring to a simmer. Whisk until salt and sugar are completely dissolved. Remove from the heat and let cool. 
  • 2
    10 pound bone-in fresh Ham (shank end)
    In a container large enough to hold the ham, completely submerge the pork in the cooled brine. Weigh down the ham with a heavy plate if necessary to keep it fully submerged. Refrigerate overnight.
  • 3
     
    Preheat oven to 450 degrees F. Remove ham from brine and pat dry with paper towels. Allow to sit out at room temperature for an hour before roasting. Score the skin creating a diamond pattern. Transfer ham to a roasting pan. 
  • 4
     
    Place ham in the preheated oven and roast for 30 minutes to achieve a crispy skin. Reduce heat to 350 degrees F and continue to roast for 1 1/2 hours or until ham reaches and internal temperature of 150 degrees F.
  • 5
     
    Baste the ham with habanero glaze and continue to cook for 45-60 more minutes or until the ham reaches an internal temperature of 165 degrees F. Remove ham from oven and allow to rest for 45 minutes. Slice and serve.
  • 6
    1 gallon Orange Juice (not from concentrate)
    1/2 cup fresh Lime Juice
    1 Habanero Chile (with a slit cut in 1 side)
    1 cup packed Light Brown Sugar
    2 cups Cleveland BBQ Sauce
    For the Habanero Glaze: Put all of the glaze ingredients in a large nonreactive saucepan over medium-high heat and boil until reduced by half. This will take about an hour. 
  • 7
    1 1/2 teaspoons Olive Oil
    1/2 cup minced Red Onion
    1 minced clove Garlic
    Kosher Salt
    1 1/2 teaspoons Coriander Seeds
    1/2 teaspoon Cumin Seeds
    1/2 cup Dark Brown Sugar
    1/2 cup Cider Vinegar
    1/2 cup Sherry Vinegar
    For the Cleveland BBQ Sauce: In a nonreactive 2-quart saucepan set over medium-low heat, heat the olive oil, onion, garlic and a good pinch of salt. Cook until the onion is translucent, about 2 minutes. Add the coriander and cumin and cook for 1 minute. Add the brown sugar and cook for about 2 minutes, until it melts. Add the vinegars, increase the heat to medium-high, and boil for about 10 minutes, until reduced by one-quarter. Remove from the heat.
  • 8
    1 1/2  ounces Chipotles in Adobo Sauce
    1 cup Stadium-style Mustard (such as Bertman Ballpark Mustard)
    Puree the chipotle and adobo sauce in a blender or food processor until smooth. Stir in chipotle puree and mustard into the barbecue sauce. Let cool. Store covered in the refrigerator for up to 3 weeks.
 
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