Jimbo's Hambo With Grilled Fruit Salsa
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
49
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Yellow Onion (minced)5 cloves
Garlic (minced)3 tbsps
Cognac1 cup
Yellow Mustard1 cup
Dijon Mustard1 cup
Pineapple Juice1 cup
Apple Juice1.5 tbsps
Brown Sugar1 cup
Honey1
Salt1
PepperDirections:
1
Heat the olive oil over medium heat in a large saute pan
2
Once heated, add the onions and garlic and saute until the onions become translucent
3
Remove pan from the heat and carefully add cognac (the alcohol can flame up)
4
Return the pan to the heat and let reduce for 2 minutes
5
Add mustards, pineapple juice, apple juice, brown sugar and honey
6
Season, to taste, with salt and pepper
7
Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes
8
Set aside
9
Preheat oven to 350 degrees F
10
Slice ham diagonally approximately 1 1/2 to 2-inches deep
11
From left to right and then right to left, making diamonds on top of ham
12
In each point of a diamond, press in a clove
13
Place ham in roasting pan, on cooking rack
14
Add small amount of water to base of pan to keep drippings from burning
15
Place in oven and bake for 1 1/2 hours
16
Preheat an oiled grill pan over medium-high heat
17
Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side
18
Remove and let cool, then slice fruit into 1/2 by 1/2-inch
19
Toss in large bowl, with the remaining ingredients to combine
20
Season with salt and pepper, to taste
21
Set aside
22
Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize
23
Remove, cover with foil and let rest for 10 minutes
24
Slice and serve with salsa