Ham with Habanero Glaze
The brine provides a a flavorful, moist ham, but the spicy glaze adds a sweet coating to enhance the meat.
- 10 pound bone-in fresh Ham (shank end)
- 1 cup kosher salt
- 1/2 cup sugar
- 1 head garlic (halved crosswise)
- 2 sprigs fresh rosemary
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 bay leaf (fresh or dried)
- HABANERO GLAZE:
- 1 gallon orange juice (not from concentrate)
- 1/2 cup fresh lime juice
- 1 Habanero chile (with a slit cut in 1 side)
- 1 cup packed light brown sugar
- 2 cups Cleveland BBQ Sauce
- CLEVELAND BBQ SAUCE:
- 1 1/2 teaspoons olive oil
- 1/2 cup red onion, minced
- 1 clove garlic, minced
- Kosher salt
- 1 1/2 teaspoons coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 cup dark brown sugar
- 1/2 cup cider vinegar
- 1/2 cup Sherry vinegar
- 1 1/2 ounces Chipotles in Adobo sauce
- 1 cup stadium-style mustard (such as Bertman Ballpark Mustard)
Adapted from beta.abc.go.com
For the Brine: In a large nonreactive pot over high heat, combine the salt, sugar, garlic, rosemary, peppercorns, coriander seeds, and bay leaf with 4 quarts water and bring to a simmer. Whisk until salt and sugar are completely dissolved. Remove from the heat and let cool.
In a container large enough to hold the ham, completely submerge the pork in the cooled brine. Weigh down the ham with a heavy plate if necessary to keep it fully submerged. Refrigerate overnight.
Preheat oven to 450 degrees F. Remove ham from brine and pat dry with paper towels. Allow to sit out at room temperature for an hour before roasting. Score the skin creating a diamond pattern. Transfer ham to a roasting pan.
Place ham in the preheated oven and roast for 30 minutes to achieve a crispy skin. Reduce heat to 350 degrees F and continue to roast for 1 1/2 hours or until ham reaches and internal temperature of 150 degrees F.
Baste the ham with habanero glaze and continue to cook for 45-60 more minutes or until the ham reaches an internal temperature of 165 degrees F. Remove ham from oven and allow to rest for 45 minutes. Slice and serve.
For the Habanero Glaze: Put all of the glaze ingredients in a large nonreactive saucepan over medium-high heat and boil until reduced by half. This will take about an hour.
For the Cleveland BBQ Sauce: In a nonreactive 2-quart saucepan set over medium-low heat, heat the olive oil, onion, garlic and a good pinch of salt. Cook until the onion is translucent, about 2 minutes. Add the coriander and cumin and cook for 1 minute. Add the brown sugar and cook for about 2 minutes, until it melts. Add the vinegars, increase the heat to medium-high, and boil for about 10 minutes, until reduced by one-quarter. Remove from the heat.
Puree the chipotle and adobo sauce in a blender or food processor until smooth. Stir in chipotle puree and mustard into the barbecue sauce. Let cool. Store covered in the refrigerator for up to 3 weeks.