Port Wine, Citrus and Cracked Pepper Glazed Boneless HamPORK
Port Wine, Citrus and Cracked Pepper Glazed Boneless Ham
This ham’s delicious glaze will wow even the most discerning palates this holiday season. For a twist, use orange zest instead of lemon…
If you like this recipe, be sure to check out Chef's Rook's Herb Cured Pork Tenderloin.
By Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.
- Port Wine, Citrus and Cracked Pepper Glaze: In a 4-quart Dutch oven, combine port, orange juice, brown sugar, soy sauce, cloves and cracked peppercorn and bring to a boil over medium high heat. Reduce the heat and simmer about 45 minutes or until volume is reduced by half (about 2 cups).
- Ham: Loosely wrap ham with foil and place cut-side down in a 13 x 9 inch baking dish. Bake at 275 degrees F for 1 1/2 to 2 hours or until ham reaches an internal temperature of 80 degrees F.
- Remove foil, leaving the foil on the bottom of the pan. Increase temperature to 325 degrees F and bake for 1 hour or until the internal temperature reaches 120 degrees F.
- Brush with prepared glaze, bake 15 minutes, brush again and bake 15 more minutes or until internal temperature reaches 140 degrees F. Remove from oven, brush with glaze and lemon zest.