Sobre esta receta

Una pieza central impresionante para tu mesa de Pascua — un jamón espiral deshuesado lacado con un glaseado dulce y pegajoso de miel con toques de azúcar morena, mostaza Dijon y especias cálidas. Esta receta infalible está diseñada para cocineros caseros: cocción lenta y a fuego lento en el horno mantiene el jamón jugoso, y el glaseado se aplica en capas durante el tramo final para una corteza hermosamente caramelizada. Alimenta a una multitud y genera sobras increíbles.

Instrucciones

1. 1

   Remove the spiral-cut ham from the refrigerator 1 hour before cooking to take the chill off — this helps it cook evenly. Preheat your oven to ![325°F].

2. 2

   Place a roasting rack inside a large roasting pan. Pour the water into the bottom of the pan (this creates steam and keeps the spiral-cut ham moist). Set the spiral-cut ham cut-side down on the rack.

3. 3

   Tent the spiral-cut ham loosely with a large piece of aluminum foil, crimping it around the edges of the pan to seal in the moisture. Roast for about 15 minutes per pound — for an 8 lb ham, that's roughly 2 hours — until the internal temperature reaches %[120°F to 130°F].

4. 4

   While the spiral-cut ham roasts, make the glaze. Combine the honey, light brown sugar, Dijon mustard, butter, cinnamon, ginger, black pepper, and apple cider vinegar (if using) in a small saucepan over ^[medium heat]. Stir constantly until the butter melts and the light brown sugar dissolves, about 3–4 minutes. Do not boil. Remove from heat and set aside — it will thicken as it cools.

5. 5

   When the spiral-cut ham reaches %[120°F to 130°F] internally, remove it from the oven and increase the oven temperature to ![425°F]. Carefully remove and discard the aluminum foil.

6. 6

   Brush a generous layer of glaze all over the spiral-cut ham, making sure to work it into the spiral cut slices so the glaze seeps between the layers. Return the spiral-cut ham to the oven, uncovered.

7. 7

   Glaze and roast in three rounds: bake for 10 minutes, brush on another layer of glaze, bake 10 more minutes, brush on a final layer, then bake a final 10 minutes until the glaze is deep golden, caramelized, and slightly sticky. The internal temperature should reach %[140°F]. Watch closely — the sugars can burn quickly at this heat.

8. 8

   Remove the spiral-cut ham from the oven and let it rest, loosely tented with aluminum foil, for at least 15 minutes before carving. This allows the juices to redistribute and makes slicing much easier.

9. 9

   Transfer to a large serving platter. Drizzle any remaining glaze or pan drippings over the top. Garnish with fresh rosemary sprigs and orange slices if desired. Carve by slicing along the bone and serving the spiral-cut pieces.