Jamón Navideño Glaseado
Main3 h 25 min12 porcionesMediaSobre esta receta
Una pieza central impresionante para la mesa navideña — un jamón deshuesado asado lentamente hasta que esté tierno, luego recubierto con un glaseado pegajoso, dulce y especiado de azúcar morena. Esta receta clásica es indulgente, confiable y alimenta a una multitud sin complicaciones. El glaseado se carameliza en una costra hermosa y profundamente sabrosa que hace que cada rebanada sea irresistible.
Instrucciones
- 1
Remove the smoked ham from the refrigerator 1 hour before cooking to take the chill off. This helps it cook more evenly. Preheat your oven to ![325°F].
- 2
Place the smoked ham flat-side down in a large roasting pan. Pour 1 cup of water into the bottom of the pan — this creates steam and keeps the ham moist. Cover the pan tightly with a large sheet of aluminum foil, crimping it around the edges to seal.
- 3
Roast the covered smoked ham for about 15 minutes per pound, until the %[internal temperature reaches 130°F]. For an 8 lb ham, this will take approximately 2 hours. The ham is already fully cooked — you're just heating it through.
- 4
While the smoked ham roasts, make the glaze. In a saucepan (Small) over ^[medium heat], combine the dark brown sugar, Dijon mustard, honey, apple cider vinegar, cinnamon, ground cloves for studding the ham, ginger, and black pepper. Stir constantly until the sugar dissolves and the glaze is smooth and slightly thickened, about 3–4 minutes. Remove from heat and set aside.
- 5
When the smoked ham reaches ![130°F], remove it from the oven and increase the oven temperature to ![425°F]. Carefully remove and discard the foil — watch out for water steam.
- 6
Using a sharp knife, score the fat cap in a diamond crosshatch pattern, making cuts about 1 inch apart and ¼ inch deep. Be careful to cut through the fat but not deep into the meat. If using black pepper cloves for studding the ham, press one into the center of each diamond for a traditional look and extra aroma.
- 7
Brush a generous, even layer of the glaze all over the scored surface of the smoked ham, making sure it gets into the cuts. Return the ham, uncovered, to the oven.
- 8
Glaze and roast the smoked ham in 10-minute intervals — brush on a new layer of glaze every 10 minutes for a total of 3 rounds (30 minutes total). The glaze will build up into a deeply caramelized, lacquered crust. Watch it carefully in the last 10 minutes; if it starts to darken too quickly, loosely tent with foil.
- 9
The smoked ham is done when the %[internal temperature reaches 140°F] and the glaze is sticky, shiny, and deep amber. Remove from the oven and let rest for at least 15–20 minutes before carving. This allows the juices to redistribute.
- 10
Transfer the smoked ham to a large cutting board. Carve by slicing down along the bone, then cutting individual slices from the boneless section. Arrange on a platter and spoon any water drippings or remaining glaze over the top before honey.
