HAM*****Dulce de Leche-Glazed Ham

By Unblond1

Christmas, 2011 - This was super. The ham I could get was a rolled, boneless, unflavoured one (Olymel) and it weighed 13.5 lbs., which was unneccesarily huge but all I could get when I went looking. I liked the boneless, much easier to slice.

The glaze was good on the ham but the sauce was useless and remained in the gravy boat. I had increased the sauce by 1/2 because I didn't think I'd have enough. Actually, you could reduce it by 1/3 as it's only good for brushing the ham while it's cooking.

Ingredients

• 12 servings
• 1/2 cup dulce de leche
• 6 tbsp. dijon
• 2 tbsp. whole grain dijon
• 1 large clove garlic, minced or grated
• 1/4 tsp. cayenne
• 1 1/4 cups chicken broth
• 1 - 8 to 10 lb. bone-in smoked ham
• 1 medium onion, thinly sliced

Details

Servings 12

Preparation

Step 1

* Preheat oven to 375.

* Whisk together dulce de leche, mustards, garlic and cayenne in a small bowl. Whisk in 1/4 cup of the broth.

* Trim the skin off the ham, leaving a 1/4" layer of fat. Score the fat in a shallow crosshatch pattern. Spread the onion slices in a large roasting pan. Set the ham on top and add 1/2 cup of the remaining broth. Cover the ham with parchment paper, then cover the roasting pan with foil. Roast the ham for 1 1/4 hours.

* Remove the foil and parchment and brush the ham with all but 1/4 cup of the dulce de leche glaze. Roast the ham for 1 hour more, or until nicely glazed all over. Transfer to a cutting board and let rest for at least 15 minutes.

(Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan over two burners. Add the remaining 1/2 cup of broth and cook, scraping up brown bits from bottom and sides of pan.
Pour the deglazed liquid into the saucepan. Whisk in the remaining 1/4 cup of dulce de leche glaze and bring to a boil. Transfer to a warmed gravy boat.)

* Thinly slice the ham and serve. (I cooked and sliced it two days in advance and reheated it on Christmas Day with a bit of chicken broth in the bottom of the pan to keep it from drying out. Worked great and the leftovers are excellent as well.