30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandpa Silas's Spiced Cranberry Glazed Ham
Grandpa Silas's Spiced Cranberry Glazed Ham
Grandpa Silas's Spiced Cranberry Glazed Ham
⏱8h
👥8
🔥450 cal
Hard
🍽️Holiday
A luxurious take on the classic ham, featuring premium Iberico ham, a complex cranberry glaze with black truffle paste, and a dry-brine technique for enhanced flavor and moisture.
A luxurious take on the classic ham, featuring premium Iberico ham, a complex cranberry glaze with black truffle paste, and a dry-brine technique for enhanced flavor and moisture.
24 hours before cooking, combine Kosher Salt and Brown Sugar. Rub evenly over the Ham. Place Ham in a sealed bag and refrigerate.
Preheat oven to 300°F (150°C).
Rinse the Ham and pat dry.
Place Ham in a large roasting pan.
In a medium saucepan, combine Cranberries and Port Wine. Bring to a simmer and cook until cranberries burst and the liquid reduces by half (about 15-20 minutes).
Strain the cranberry mixture through a fine-mesh sieve, discarding the solids. Return the liquid to the saucepan.
Add Black Truffle Paste, Orange Juice, Orange Zest, Dijon Mustard, Star Anise, Cinnamon, and Cloves to the saucepan. Simmer for 5 minutes, stirring constantly.
Pour half of the Cranberry Glaze over the Ham, ensuring it's evenly coated.
Cover the roasting pan with foil and bake for 3 hours.
Remove the foil and pour the remaining Cranberry Glaze over the Ham.
Continue baking for another 30-60 minutes, or until the internal temperature reaches 140°F (60°C).
Let the Ham rest for 20-30 minutes before carving and serving.
Ingredients
8
6 lbs2.7 kgIberico Ham-bone-in
2 tbsp30 mLKosher Salt-coarse
1 tbsp15 mLBrown Sugar-dark
1 cup240 mLCranberries-fresh
1/4 cup60 mLPort Wine-ruby
2 tbsp30 mLBlack Truffle Paste
2 tbsp30 mLOrange Juice-freshly squeezed
1 tbsp15 mLOrange Zest
1 tbsp15 mLDijon Mustard-stone ground
1 tsp5 mLStar Anise
1/2 tsp2.5 mLGround Cinnamon-Ceylon
1/4 tsp1.25 mLGround Cloves
Equipment
Roasting Pan
Medium Saucepan
Fine-Mesh Sieve
Foil
Meat Thermometer
Sealed Bag
Instructions
24 hours before cooking, combine Kosher Salt and Brown Sugar. Rub evenly over the Ham. Place Ham in a sealed bag and refrigerate.
Preheat oven to 300°F (150°C).
Rinse the Ham and pat dry.
Place Ham in a large roasting pan.
In a medium saucepan, combine Cranberries and Port Wine. Bring to a simmer and cook until cranberries burst and the liquid reduces by half (about 15-20 minutes).
Strain the cranberry mixture through a fine-mesh sieve, discarding the solids. Return the liquid to the saucepan.
Add Black Truffle Paste, Orange Juice, Orange Zest, Dijon Mustard, Star Anise, Cinnamon, and Cloves to the saucepan. Simmer for 5 minutes, stirring constantly.
Pour half of the Cranberry Glaze over the Ham, ensuring it's evenly coated.
Cover the roasting pan with foil and bake for 3 hours.
Remove the foil and pour the remaining Cranberry Glaze over the Ham.
Continue baking for another 30-60 minutes, or until the internal temperature reaches 140°F (60°C).
Let the Ham rest for 20-30 minutes before carving and serving.
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