↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
For the Ham:
2 1/2 cups kosher salt
2 1/2 cups packed light brown sugar
2 tablespoons juniper berries, crushed
2 tablespoons black peppercorns, crushed
1 (2-inch) piece ginger, peeled and thinly sliced
4 bay leaves
1 (8-to-10-pound) skin-on, bone-in fresh ham, shank end (keep cold)
For the Glaze:
1 cup peach preserves
1 cup packed light brown sugar
1/2 cup dijon mustard
3 tablespoons raspberry vinegar
2 tablespoons ground ginger
Kosher salt and freshly ground pepper
Directions
Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.
Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 160 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.
Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.
8-10 servings
view more member recipes
Ginger-Peach Glazed Ham
Category: Pork
Prep Time: Cook Time: Total Time:
For the Ham:
2 1/2 cups kosher salt
2 1/2 cups packed light brown sugar
2 tablespoons juniper berries, crushed
2 tablespoons black peppercorns, crushed
1 (2-inch) piece ginger, peeled and thinly sliced
4 bay leaves
1 (8-to-10-pound) skin-on, bone-in fresh ham, shank end (keep cold)
For the Glaze:
1 cup peach preserves
1 cup packed light brown sugar
1/2 cup dijon mustard
3 tablespoons raspberry vinegar
2 tablespoons ground ginger
Kosher salt and freshly ground pepper
Directions
Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.
Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 160 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.
Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.
8-10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peach-glazed Pork Chops With Fresh Peach Salsa
by ICOOK2
For the sauce: 3/4 cup peach jam or preserves 6 Tbs. bourbon whiskey or peach nectar 4 Tbs. white wine vinegar 1/4 tsp. salt 1/2 to 3/4 tsp. hot-pepper sauce For the peach salsa: 1 cu
by ICOOK2
For the sauce: 3/4 cup peach jam or preserves 6 Tbs. bourbon whiskey or peach nectar 4 Tbs. white wine vinegar 1/4 tsp. salt 1/2 to 3/4 tsp. hot-pepper sauce For the peach salsa: 1 cu
Ginger Glazed Chicken
by sgre52160
1/4 cup Dijon mustard 2 tbsp brown sugar and honey 2 tsp peeled, minced fresh ginger 8 boneless, skinless chicken breasts Combine first 4 ingredients. Coat cooking rack with cooking spray. Pl
by sgre52160
1/4 cup Dijon mustard 2 tbsp brown sugar and honey 2 tsp peeled, minced fresh ginger 8 boneless, skinless chicken breasts Combine first 4 ingredients. Coat cooking rack with cooking spray. Pl
Apple-ginger Glazed Ham
by sgre52160
4 lbs fully cooked smoked whole ham 1 cup apple jelly 1 tsp ground ginger Fresh herbs for garnish Preheat oven to 325. Remove skin and trim some fat from ham, leaving about 1/4 inch fat covering
by sgre52160
4 lbs fully cooked smoked whole ham 1 cup apple jelly 1 tsp ground ginger Fresh herbs for garnish Preheat oven to 325. Remove skin and trim some fat from ham, leaving about 1/4 inch fat covering
Ginger-glazed Salmon
by sgre52160
4 (6 oz) salmon fillets (about 1 inch thick) Cooking spray 1/2 cup pineapple preserves 1 1/2 tbsp lime juice 1 tbsp Dijon mustard 1 1/2 tsp bottled ground fresh ginger 1 tsp minced garlic
by sgre52160
4 (6 oz) salmon fillets (about 1 inch thick) Cooking spray 1/2 cup pineapple preserves 1 1/2 tbsp lime juice 1 tbsp Dijon mustard 1 1/2 tsp bottled ground fresh ginger 1 tsp minced garlic
view more member recipes
related CDKitchen recipes
Peach Glazed Pheasant
Ginger Glazed Carrots
Peach-Banana Smoothie
Peach Schnapps Punch
Peachy Glazed Sweet Potatoes
Gameday Grilled Peach-Glazed Ham Steaks
Bellini-Tini
Peach Teriyaki Barbecue Chicken
Bellinitini
Ginger Ale-Glazed Ham
Recipe Quick Jump