Prep 35 mins
Cook 1 hr 19 mins
This is nice twist to a traditional fruit glaze for ham - using garam masala and fresh cayenne and tabasco chili peppers give this ham a distinctively warm finish and an American West and Indian flare.
- 2721.55 g ham (Any will do, follow cooking instructions for the type of ham)
- 3 small onions
- 3 fresh cayenne peppers
- 3 Thai chiles (any pepper will do here)
- 1360.77 g baby carrots
- 2 large navel oranges or 4-5 clementines
- 453.59 g jar apricot preserves
- 177.44 ml white raisins
- 566.99 g can crushed pineapple in juice
- 29.58 ml brown sugar
- 44.37 ml local raw honey
- 14.79 ml garam masala (or use your favorite curry)
- 9.85 ml allspice
- 2.46 ml cinnamon
- 4.92 ml blood orange olive oil (or olive oil with zest of 1 orange)
- 118.29 ml cream sherry
- whole cloves
- Chop onions and peppers and saute in olive oil until onions are translucent. Add zest of 1 orange and juice from 2. Add apricot preserves, crushed pineapple with juice, sugar,cinnamon, honey, garam masala, allspice, raisins, and cream sherry. Bring to boil then let simmer until thickened/syrupy - about 20-30 minutes.
- Score ham and stud with clove buds, basting with a portion of the citrus glaze. (depending on ham type - cooking times will vary). For city ham, cook covered at 325 for 40 minutes, basting every 15 minutes.
- Remove from oven and add baby carrots. Pour remaining glaze over ham and carrots and cook for an additional 30 minutes, covered, basting every 15 minutes - be sure to stir carrots as well for even cooking.
- Remove foil, baste again, and cook until ham has nice caramel like glaze and carrots are tender - about 15 minutes.
- Let stand for 15 minutes and remove cloves before serving.
- For added nutrition - halve brussel sprouts and cook with carrots or try parsnip!
- For stronger flavor - make your own garam masala fresh or toast ground masala before adding to glaze mixture.