Lemon-and-Pickled-Pepper-Glazed Ham (Perfect Easter Ham)

Lemon-and-Pickled-Pepper-Glazed Ham (Perfect Easter Ham)

Active: 30 minutes; total: 3 Hour

10 Servings

Any pickled pepper will work in this recipe but I love hot Peppadew peppers for their fruity flavor and sweet-and-sour brine.  Since the heat level of pickled peppers can vary wildly, you might want to add them gradually while making the glaze.

One 7-1/2 pound bone-in smoked ham

1 lemon, thinly sliced

1 large white onion, thinly sliced

3 cups chicken stock or low-sodium broth

¾ cup lemon-lime marmalade (17 ounces; see Note)

¼ cup seeded, coarsely chopped pickled peppers, such as hot Peppadew, Italian cherry peppers or jalapenos

¼ cup grainy mustard

3 Tablespoons fresh lemon juice

2 Tablespoons bourbon

2 Tablespoons cornstarch dissolved in 3 Tablespoons water 

  1. Preheat the oven to 375 degrees.  Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least ¼ inch thick.  Deeply score the fat in a crosshatch pattern at ½-inch intervals.  Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it.  Add the chicken stock or broth to the roasting pan.
  2. In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree.  Brush the top of the ham with 2 Tablespoons of the lemon-and-pickled-pepper glaze.  Cover with foil and bake for 1 hour.  Remove the foil.  Brush the ham with a scant ½ cup of the glaze and bake for 1 hour.  Brush with another scant ½ cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees, about 30 minutes longer.
  3. Transfer the ham to a cutting board.  Strain the pan juices into a large glass measuring cup and skim off the fat.  Transfer the juices to a medium saucepan, and boil until reduced to 2-1/2 cups, about 5 minutes.  Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining ½ cup of glaze.  Simmer over moderately high heat, stirring, until thickened, about 3 minutes.  Slice the ham and serve with the sauce. 
    NOTE:  Lemon-lime marmalade (we like Thursday Cottage brand) is available at supermarkets and specialty shops, or you can substitute lemon, orange or grapefruit marmalade. 
    MAKE AHEAD: The Lemon-and-Pickled-Pepper Glaze can be refrigerated for up to 3 days.  

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