Ham with Red Pepper Glaze (Christmas Recipe)

Fixing

Sal t Water and Ham

6 quarts water

2 cups light darker sugar

1 cup fit salt

12 entire cloves

12 allspice berries

4 cove leaves

2 cups ice blocks

1 10-to 12-pound shank-end crisp ham

For Roasting

5 cloves garlic, slashed

3 tablespoons minced crisp thyme

1 tablespoon fit salt

2 tablespoons extra-virgin olive oil

½ teaspoon squashed red pepper

6 medium leeks

Red Pepper Glaze

½ cup red pepper jam

¼ cup nectar

1 tablespoon ground crisp ginger

1 tablespoon light darker sugar

Method

Stage 1

To brackish water ham: Heat water, 2 cups darker sugar, 1 cup salt, cloves, allspice and inlet leaves in a huge pot over medium-low warmth, mixing frequently, until the sugar and salt are broken down. Add ice and mix to cool the fluid.

Stage 2

Score fat of ham into a 2-inch-wide crosshatch design without cutting into the meat. Submerge in the saline solution. Refrigerate for 2 to 3 days.

Stage 3

To broil ham: Preheat broiler to 450 degrees F.

Stage 4

Pound garlic, thyme and salt to a glue in a mortar and pestle (or in a smaller than usual nourishment processor). Move to a bowl and mix in oil and squashed red pepper. Expel the ham from the brackish water and altogether pat dry with paper towels. Rub the glue everywhere throughout the ham and into the scored cuts.

Stage 5

Trim the root end and top inch of greens from leeks; cut down the middle the long way. Submerge them in an enormous bowl of water and tenderly separate the layers to expel any coarseness, while keeping each sort out. Channel well.

Stage 6

Orchestrate a layer of leeks in an enormous cooking container. Set the ham on top, with the fat top looking up. Cook in the stove for 20 minutes.

Stage 7

To get ready coating: Bring jam, nectar, ginger and darker sugar to a stew in a little pot, blending, to soften the sugar. Expel from heat.

Stage 8

Following 20 minutes, brush the ham with 1/4 cup of the coating.

Stage 9

Diminish broiler temperature to 300 degrees . Broil, brushing with 1 tablespoon coat like clockwork, until a moment read thermometer embedded into the thickest part without contacting bone registers 150 degrees F, around 3 hours.

Stage 10

Move the ham to a spotless cutting board, freely tent with foil and let rest for 20 minutes before cutting. Present with the leeks, whenever wanted.

NOURISHMENT FACTS

Per Serving:

215 calories; 5.3 g absolute fat; 88 mg cholesterol; 536 mg sodium. 9.1 g starches; 31 g protein; Full Nutrition

Trades:

1/2 Other Carbohydrate, 4 1/2 Lean Meat.