Emily Tellvik’s Spicy Glazed Ham
Ingredients
1 (8 - 10 pound) pre-cooked bone-in shank-end ham, skinned (removing that hard rind) and trimmed of all but a thin layer of fat
3 Tbsp ground coriander
2 tsp ground cumin
4 tsp coarsely ground four peppercorn blend
4 tsp smoked paprika
4 tsp coarse kosher salt
1/4 Cup packed dark brown sugar
1/4 Cup dark rum
1/4 Cup molasses
4 Tbsp unsalted butter
Instructions
Preheat oven to 325F.
Prepare a roasting pan (I like to cover mine in foil for easier clean up) and a roasting rack (spray with cooking oil to keep the glaze from sticking).
In a small bowl, combine coriander, cumin, peppercorn blend, paprika and salt.
Pat the ham dry and rub with the spice mix, giving it an even coating.
Put the ham in the roasting rack, fatty side up.
Place the ham into the oven, and cook for 1 - 1 1/2 hours or until a meat thermometer stuck into the deepest part of the ham reads 140F (time will depend on the size of your ham.)
While the ham is cooking, prepare the glaze by combining rum, molasses and butter in a medium sauce-pan over medium heat. Allow the glaze to reach a low boil to cook off the alcohol, but be sure to reduce the temperature so that the sugar doesn’t burn.
Glaze the ham several times during the final 30 minutes of cooking. One the ham is heated through, remove it from the oven and allow to sit for at least 15 minutes.
Carve and serve with any remaining glaze on the side.
