Well over a week ago, and I’ve already done a post about the truly fine quiche au jambon I made with some of the leftovers, and later on this week, I’ll be showing you some pretty nizzah ham cakes and turned into a kindofa riff on báhn mi with some zippy ginger pickles; sooo…
I figure, it’s about time I show you how we did the ham. With a spicy peach butter and rosemary glaze.
Rich has been enjoying Bobby Flay’s Burger Palace on his travels to D.C., and my take on his carrot cake from his ‘Throwdown’ show is one of our favorites; so when Rich came across some ham tips and glaze recipes from Bobby’s B Team, we knew that’d be the recipe to follow.
I couldn’t find a wet cured ham at my market, so settled for a spiral sliced version and tossed the glaze packet.
Seemed to work.
Well, we liked it.
•1 cup peach butter
•1 tbsp balsamic vinegar
•1 tbsp finely chopped fresh rosemary
•1/4 tsp red chile flakes
•1/4 tsp white pepper
Spiral Sliced Ham:
•1, 9 lb spiral sliced ham
•1 cup water
•2 tbsp sea salt
•2 tbsp fresh thyme
•2 tsp black, green, red, and white pepper
•1 tsp Aleppo pepper
First things first, make the glaze by whisking the peach butter (you could use peach jam) together with the balsamic vinegar, rosemary, and seasonings, then set it aside to allow the flavors to blend while you wrangle your ham.
Heat your oven to 325º and arrange the ham on a rack fitted in a large roasting pan. Add the cup of water to the bottom of the pan.
Stir the sea salt, fresh thyme, and peppers together in a bowl, then rub evenly over the surface of the ham. Since this beauty was pre sliced, I worked a bit into some of the slices as well.
Arrange the ham end side down, then cover tightly with foil.
Bake for 15 minutes per pound – so, for this ham, 2-1/4 hours.
Remove the ham from the oven, take off but save the foil, and reset the oven temperature to 400º.
Brush the ham with about half pf the peach and rosemary glaze and return to the oven for 30 more minutes, brushing the remainder of the glaze after 15 minutes.
Remove from the oven, cover loosely with the foil, and allow the ham to rest for 30 minutes to one hour before serving.
We had ours with sweet potatoes marinated in a garlic dressing then roasted along side the ham, and crispy asparagus ‘fries’ with horseradish and Srirach aioli.