Baked Fresh Ham with Citrus-Rum Glaze

Filed under Pork

Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe).

Ingredients

  • 3 cup Orange juice, for the glaze
  • 1 1/3 cup Light brown sugar, for the glaze
  • 1 Orange, zested, for the glaze
  • 1 Bay leaf, for the glaze
  • 1 Cinnamon stick, for the glaze
  • 2 tsp Black peppercorns, whole, for the glaze
  • 8 Clove, whole, for the glaze
  • 1/4 tsp Allspice, ground, for the glaze
  • 6 tbsp Rum, dark (1/4 cup plus 2 tablespoons), for the glaze
  • 1 Fresh ham, 8 to 10 pounds, shank end, bone-in and skin-on
  • 1 1/2 tbsp Kosher salt
  • 1 1/2 tbsp Creole seasoning, Emeril's Essence
  • 2 tsp Black pepper, freshly ground

Directions

  1. Make the glaze by combining the orange juice, brown sugar, orange zest, bay leaf, cinnamon stick, peppercorns, cloves and allspice in a large saucepan and bring to a boil. Simmer briskly until reduced to just over 1 cup and thick enough to coat a spoon, about 30 minutes. Remove from the heat, add the rum, and let cool.
  2. Take the ham out of the refrigerator at least 30 minutes before baking. While it's still cold, score the skin in a diamond pattern through the skin and fat, about 1/2 inch deep.
  3. Preheat the oven to 450 degrees F.
  4. Rub the salt, Essence, and pepper evenly over the ham. Bake uncovered in a large roasting pan for 1 hour, until the scores open up and the ham begins to color. Reduce to 325 degrees F and cook until an instant-read thermometer in the thickest part reads 155 to 160 degrees F, 3 to 3 1/2 hours longer.
  5. During the last hour, baste often with the glaze and pan juices. The skin should be crisp and dark; if it threatens to burn, cover loosely with foil.
  6. Let the ham sit at least 20 minutes before carving. Slice thinly across the grain and pass the pan juices on the side.