Sobre esta receta

Un plato principal deslumbrante que es sorprendentemente simple de hacer en casa. Este jamón glazeado con miel clásico utiliza un jamón con hueso, precocido, asado lentamente en el horno y bañado con un glaseado rico y pegajoso de miel, azúcar morena, mostaza Dijon y especias cálidas. El resultado es una costra bellamente caramelizada con carne tierna y jugosa por debajo — perfecto para días festivos, cenas de domingo, o cualquier reunión que valga la pena celebrar.

Instrucciones

1. 1

   Remove the ham from the refrigerator and let it sit at room temperature for 1 hour before cooking. This ensures more even heating throughout. Preheat your oven to ![325°F].

2. 2

   Place the ham flat-side down on a roasting rack set inside a roasting pan. Pour 1/2 cup of water into the bottom of the pan — this creates steam that keeps the ham moist. Using a knife, score the surface of the ham in a crosshatch (diamond) pattern, cutting about 1/4 inch deep. This helps the glaze penetrate the meat and creates a beautiful presentation.

3. 3

   Cover the ham tightly with aluminum foil and place it in the preheated oven. Roast for approximately 15 minutes per pound, until the internal temperature reaches %[120°F]. For an 8 lb ham, this will take about 2 hours. This covered phase keeps the ham juicy before glazing begins.

4. 4

   About 30 minutes before the ham is done with its initial roast, make the glaze. Combine the honey, brown sugar, Dijon mustard, butter, apple cider vinegar, cinnamon, cloves, and black pepper in a small saucepan over ^[medium heat].

5. 5

   Whisk the glaze ingredients together and bring to a gentle simmer, stirring frequently. Cook for 3–4 minutes until the sugar has dissolved and the glaze has thickened slightly. Remove from heat and set aside. It will thicken more as it cools.

6. 6

   Once the ham reaches an internal temperature of %[120°F], remove it from the oven and carefully remove the aluminum foil. Increase the oven temperature to ![425°F].

7. 7

   Using a pastry brush, generously coat the entire surface of the ham with about one-third of the glaze, making sure to work it into the scored cuts. Return the ham to the oven, uncovered.

8. 8

   Baste the ham with another layer of glaze every 10 minutes for the next 20–30 minutes, using up the remaining glaze. The ham is done when the internal temperature reaches %[140°F] and the exterior is deeply caramelized and glossy. Watch it carefully during this stage — the sugars can burn quickly.

9. 9

   Remove the ham from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat for the juiciest possible slices.

10. 10

    Transfer the ham to a cutting board and carve by slicing around the bone. For a shank-end ham, make vertical slices down to the bone, then run your knife horizontally along the bone to free the slices. Arrange on a platter and spoon any pan drippings over the top before serving.