蜂蜜釉面复活节火腿
Main2小时50分钟12 份简单关于此食谱
复活节餐桌上的压轴菜——一款骨头在内螺旋切割火腿，涂上甜蜜粘稠的蜂蜜釉，融合红糖、第戎芥末和温暖香料的风味。这个简单易行的食谱专为家庭厨师设计：低温慢烤可以保持火腿的湿润，釉汁在最后阶段分层刷上去，形成美丽的焦糖外壳。足以招待一大群人，剩余的也很美味。
步骤说明
- 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
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
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
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
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
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
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
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
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.
