Spiced Honey and Grapefruit-Glazed Ham
Adapted from Winter Sweetz
This crispy, sweet yet tangy ham will be a highlight of your holiday! Picture this: Caramelized honey with a hint of winter spice and a grapefruit glaze frozen in time over perfectly done ham. Guests drooling. Dog whining. Children digging in with gusto and adults digging in like children. The perfect holiday scene. God bless us every one!
INGREDIENTS
One 11-14 pound fully-cooked bone-in smoked ham
3 Campari tomatoes, chopped (or use these already chopped ones)
1 cup freshly squeezed Ruby red grapefruit juice from 1-2 grapefruits
1/4 cup orange juice
3/4 cup honey
2 tablespoons of red wine vinegar
3 whole cloves, or 1/2 tsp ground cloves
1/2 teaspoon of five-spice powder or use loose leaf chai
1/2 teaspoon of fresh-ground black pepper
1/2 teaspoon of Himalayan salt
INSTRUCTIONS
Set your ham out at least one hour before roasting.
Add tomatoes, grapefruit juice, orange juice, honey, vinegar, cinnamon stick, cloves, five-spice, salt, and pepper in a medium saucepan and bring to a boil.
For about ten minutes, reduce heat to medium-low and stir once or twice until the mixture has the same kind of consistency as syrup.
In a clean bowl, press your syrupy mixture through a fine mesh sieve. Discard the spices and pulp. Set the mixture aside.
Place one of your oven racks in the bottom half of the oven and preheat to 350 degrees.
Place your ham in a large roasting tray and add a splash of water.
Score the top of the ham in a crosshatch pattern. Avoid cutting into the meat itself.
Cover and seal your ham in tin foil. Roast until the internal temperature at the thickest part of the ham has reached 130 degrees, about 1 ½ to 2 hours.
Remove the tray from the oven and remove the foil from your ham. Evenly spoon the glaze over the ham.
Place glazed ham back in the oven until the ham is sticky and shiny, about 30 to 45 minutes. Baste the ham every 10 minutes with more glaze. If your glaze gets too thick, add another splash of water.
Turn on the broil while carefully watching your ham to avoid burning. Broil for a few minutes.
Remove ham from the oven and let rest for at least 15 minutes, up to 3 hours, before slicing and serving.
Serve with Chef Meagan's scalloped potatoes, some salad, and Berlin Natural Bakery or gluten-free rolls!
