Jacques Pepin’s Smoked Ham with Sriracha Maple Glaze
This is another refugee from Create TV. This is a magic way to take a supermarket smoked ham and turn it into something special. This approach only goes so far with Spiral Cut hams. If spiral cut is important to you, adjustments will have to be made to this process. You may elect to forego the whole “ham detoxification” part where you are simmering the bejesus out of the ham the day before you serve. Either way you can get to this great glazed ham. This will serve about 8.
1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind
1/3 cup pure maple syrup
1/3 cup ketchup
2 tablespoons hot chili sauce, such as Sriracha
2 tablespoons balsamic vinegar
- The day before you plan to serve your ham. Put the ham in a large pot, cover with hot water, and bring the water to 170 to 180 degrees (which will take about 40 minutes). Then cook, uncovered, for about 1 1/2 hours, or until the internal temperature is about 140 degrees. Let the ham rest in the water until the water is lukewarm, then remove it from the water and refrigerate. Save the water (and bone after) for Bean Soup or for cooking green beans!
- When ready to finish the dish, preheat the oven to 400 degrees. Trim off the leathery skin from around and underneath the ham with a sharp knife, but leave the rind on. Put the trimmed ham in a roasting pan.
- Mix together the maple syrup, ketchup, chili sauce, and vinegar in a bowl and brush the ham generously with the sauce.
- Bake for 45 minutes. Brush again with the sauce and continue cooking for 15 to 20 minutes longer. Brush the ham with sauce, slice, and serve. Use splashes or smears of remaining sauce in plating and sever any remaining on the side.
This will provided wonderful main course fare for the entire family as well as tasty left over sandwiches and perhaps a hearty bean soup later.