Smoky Glazed Ham with Red Pepper Jelly |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cups chicken stock or low-sodium broth |
3 cups water |
2 cups cola, preferably gus dry cola |
1 1/2 cups pinot noir or other dry red wine |
1/2 cup turbinado sugar |
1/2 cup buckwheat honey or other dark honey |
1/4 red wine vinegar |
1/2 sweet onion, thinly sliced |
1/2 cup (2 ounces) fresh ginger, thinly sliced |
1 carrot, thinly sliced |
5 (small) dried red chiles |
1 1/2 teaspoons coriander seeds, crushed |
1 1/2 teaspoons fennel seeds, crushed |
1 1/2 teaspoons black peppercorns, crushed |
1 bone-in smoked ham |
red pepper jelly, for serving |
Directions:
1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
2. Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
3. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.
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