![]() To Make Maple-Orange Glaze: Combine all ingredients in small saucepan.Carve and serve ham, passing sauce at table. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Let ham rest, loosely tented with foil, for 15 minutes. Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze.Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen). Cut open oven bag and roll back sides to expose ham. Remove ham from oven and increase oven temperature to 350 degrees.Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Unwrap ham remove and discard plastic disk covering bone. Adjust oven rack to lowest position and heat oven to 250 degrees.Drain and cover again with hot tap water set aside for another 45 minutes. Leaving ham’s inner plastic or foil covering intact, place ham in large container and cover with hot tap water set aside for 45 minutes.Slice ham and serve, passing caramel sauce separately. Add reserved juices to remaining 1 cup caramel and whisk to combine.Ĥ. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. ![]() Reserve ¼ cup juices from bag discard bag and remaining juices. Once oven reaches temperature, remove ham from bag and transfer to carving board. Remove sheet from oven and increase oven temperature to 450 degrees. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.ģ. When bubbling subsides, add pepper and five-spice powder. Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds set aside. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. ![]() Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.Ģ. Tie bag shut and place ham cut side down on prepared wire rack. Insert temperature probe (if using) through top of ham into center. Unwrap ham and, if necessary, discard plastic disk covering bone. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Adjust oven rack to lower-middle position and heat oven to 250 degrees. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.ġ (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank endġ. We recommend a shank-end ham because the bone configuration makes it easier to carve look for a half ham with a tapered, pointed end.
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