Ingredients Jump to Instructions ↓

  1. 1 bone-in smoked ham

  2. 1 lemon , thinly sliced

  3. 1 white onion , thinly sliced

  4. 3 cup(s) chicken stock or low-sodium broth

  5. 3/4 cup(s) lemon-lime marmalade ,

  6. 17 ounces, see Note

  7. 1/4 cup(s) seeded , coarsely chopped pickled peppers, such as hot Peppadew, Italian cherry peppers or jalapenos

  8. 1/4 cup(s) grainy mustard

  9. 2 tablespoon(s) bourbon

  10. 2 tablespoon(s) cornstarch dissolved in

  11. 3 tablespoons water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals. Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan. In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze. Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour. Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees F, about 30 minutes longer. Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes. Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze. Simmer over moderately high heat, stirring, until thickened, about 3 minutes. Slice the ham and serve with the sauce. Make Ahead: The Lemon-and-Pickled-Pepper Glaze can be refrigerated for up to 3 days. Notes: Lemon-lime marmalade (we like Thursday Cottage brand) is available at supermarkets and specialty shops, or you can substitute lemon, orange or grapefruit marmalade.


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