Ginger-Peach Glazed Ham
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.5 cups
Kosher Salt2 tbsps
Black Peppercorn (crushed)1 cup
Peach Preserve1 cup
Dijon Mustard3 tbsps
Raspberry Vinegar2 tbsps
Ground GingerDirections:
1
Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve
2
Let the brine cool
3
Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern
4
Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days
5
Preheat the oven to 450 degrees F
6
Remove the ham from the brine and dry completely
7
Strain the brine, reserving the spices
8
Press some of the juniper berries and peppercorns onto the flat cut side of the ham
9
Scatter the bay leaves in a large roasting pan and place a rack in the pan
10
Stand the ham, cut-side down, on the rack and roast 1 hour
11
Reduce the oven temperature to 325 and roast 2 more hours
12
Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl
13
Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour
14
Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes
15
Transfer to a cutting board, tent with foil and let rest 20 minutes before carving
16
Skim the fat from the roasting pan juices and discard the bay leaves
17
Stir to make a sauce
18
Carve the ham and serve with the sauce
19
Photograph by Roland Bello