Ham It Up!

Name: Ham It Up!
Ingredients: 1 (15 lb) bone-in ham, whole, fully cooked; 12 cup red currant jelly; 2 tablespoons packed brown sugar; 4 teaspoons dry mustard; 1 cup packed brown sugar; 14 cup cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon orange zest; 1 cup dried cranberries; 1 tablespoon orange zest; 1 cup orange juice; 1 cup water; 12 cup packed brown sugar; 1 tablespoon cider vinegar; 1 tablespoon butter; 14 teaspoon cinnamon; 1 tablespoon cornstarch; 2 cups chopped fresh pineapple; 1 mango, peeled & chopped; 14 cup finely chopped red onion; 2 tablespoons orange juice; 1 tablespoon minced jalapeno pepper; 1 tablespoon finely chopped of fresh mint; 1 tablespoon liquid honey

24 ingredients

12 steps

Ingredients

1 (15 lb) bone-in ham, whole, fully cooked
12 cup red currant jelly
2 tablespoons packed brown sugar
4 teaspoons dry mustard
1 cup packed brown sugar
14 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon orange zest
1 cup dried cranberries
1 tablespoon orange zest
1 cup orange juice
1 cup water
12 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
14 teaspoon cinnamon
1 tablespoon cornstarch
2 cups chopped fresh pineapple
1 mango, peeled & chopped
14 cup finely chopped red onion
2 tablespoons orange juice
1 tablespoon minced jalapeno pepper
1 tablespoon finely chopped of fresh mint
1 tablespoon liquid honey

Directions

1

Place ham, fat side up, on rack in roasting pan; pour in 2 cups of water.
2

Cover tightly with foil & roast in 325F oven for 3 hours.
3

BROWN SUGAR GLAZE: Combine all ingredients in a bowl; set aside.
4

RED CURRANT GLAZE: Combine all ingredients in a bowl; set aside.
5

Remove ham from oven and remove skin (if present) by sliding a sharp knife underneath the skin & lifting it off; trim fat layer to 1/4 in thickness and diagonally score the fat side to form diamond shapes.
6

Brush about 1/3 of the glaze of your choice over the ham; continue roasting, brushing 2 more times with the glaze, until crusty, caramel-colour and meat thermometer inserted into the center registers 140F, about an hour.
7

Transfer to cutting board & tent with foil; let rest about 20 minutes.
8

ORANGE CRANBERRY SAUCE can be made up to 24 hours in advance: Bring all ingredients (except corn starch) to a boil in a heavy saucepan; reduce heat & simmer for 10 minutes.
9

Whisk cornstarch with 2 tbsp water; whisk into saucepan & cook, stirring constantly, until thickened, about 1 minute.
10

FRESH PINEAPPLE SALSA can be made up to 24 hours in advance: Combine all ingredients in a bowl.
11

To carve the ham: Cut down to bone into 1/4 inch thick slices; with knife parallel to the bone, cut off slices parallel to the bone.
12

Serve the ham with sauce or salsa your choice!