| Level: | Easy |
| Total: | 1 day 5 hr 30 min |
| Prep: | 1 hr |
| Inactive: | 1 day |
| Cook: | 4 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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)
- 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
- Kosher salt and freshly ground pepper
Instructions
- 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 155 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1242 |
| Total Fat | 65 g |
| Saturated Fat | 22 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 2 g |
| Sugar | 91 g |
| Protein | 60 g |
| Cholesterol | 247 mg |
| Sodium | 1271 mg |
Reviews
This is a review of the glaze only. I had a small cooked ham for Easter and wanted some kind of glaze or sauce for it. This one was outstanding, lots of flavor and complemented the ham well. I forgot to add the brown sugar but it was plenty sweet without due to the preserves. Will definitely make again!
even with not having the right ham, accidentally buying the wrong preserves, and not having the juniper berries, this was still delicious. I’m sure it would have been just as amazing had I done everything right.
IT was very good. Only let it sit in the brine for 24 hours. Next time I would give it 48 for more flavor. Ham was great and the cooking time was perfect.
This recipe was fabulous! I got it out of the magazine last year and made it for Christmas dinner and it was a hit!! I got raving reviews and everyone was very impressed with how good and juicy the ham came out. Very easy recipe to follow and it was my first time brining a ham, it was so simple!! I was worried because I couldn’t find the magazine it came out of and luckily I was able to find the recipe online. This was so very good that I am going to make it again this Christmas!!