FARMER’S DINER HAM WITH CLEMENTINE PEPPERCORN GLAZE
1 Farmer’s Diner ham (You can use bone-in, boneless,
large or small with this recipe. Just adjust the baking
time accordingly.)
Whole cloves
For the glaze: Yield: 1¾ cups
1½ cups (tightly packed) light brown sugar
2 clementines, stemmed if necessary, quartered, skin left
on
2 fresh green serrano chilies or 1 jalapeño chili,
stemmed, seeded and coarsely chopped
2 tablespoons white wine vinegar
1 tablespoon plus 1 teaspoon crushed red peppercorns or
peppercorn blend
1 tablespoon Dijon mustard
½ teaspoon ground
cinnamon, preferably freshly ground.
Combine all glaze ingredients in a food processor and
pulse until chilies are reduced to tiny green flecks.
Transfer to a jar with a tight-fitting lid and store in
refrigerator until needed. Making glaze a day in advance
allows flavors to bloom and thickens glaze, which makes
it easier to apply.
1. Place rack in lower third of oven and preheat to 325
degrees. Trim tough rind from ham, leaving as much fat
as possible. Place ham flat-side down and score the rounded
side all over with diagonal cuts about 1½ inches
apart and ¼-inch deep, forming a diamond pattern.
In center of each diamond insert a single clove.
2. Place ham in a roasting pan and bake until a meat thermometer
inserted into thickest part reads 135 degrees, about 15
minutes a pound. One hour before ham is done, remove it
from oven and brush all over with glaze.
3. Return ham to oven and continue to bake, glazing ham
once or twice more until ham is done. Remove ham from
oven, tent with foil and let rest 10 minutes before carving. |
