This recipe comes from Jacques Pepin, and it is delicious! On the day before you serve the ham, you boil it. Jacques explains in his book, Heart & Soul in the Kitchen, that by poaching the ham, you remove some of the salt, while also improving the taste of the ham. I have never prepared a ham this way, but it turned out beautifully. The meat was tender and not at all dry or tough. This is my new way to prepare ham for Easter. The sauce is very yummy and has a little kick to it. It's best to precook the ham a day before serving it as it makes the rest of the preparations easier to handle. I really encourage you to give this mouthwatering ham a try!
1 bone-in cured smoked ham from the shank end (about 6 to 8 pounds), with rind
1/3 cup pure maple syrup
1/3 cup ketchup
2 tablespoons hot chili sauce, such as Sriracha
2 tablespoons balsamic vinegar
Put the ham in a large pot, cover with hot water, and bring the water to 170 to 180 degrees (which will take about 30 to 40 minutes). Then cook, uncovered, for about 1 1/2 hours, or until the internal temperature is about 140 degrees. Let the ham rest in the water until the water is lukewarm, then remove it from the water and refrigerate. (This is best done the day before serving.)
When ready to finish the dish, preheat the oven to 400 degrees. Trim off the leathery skin from around and underneath the ham with a sharp knife. Remove the rind, leaving the layer of fat on the ham. Put the trimmed ham in a roasting pan. Mix together the maple syrup, ketchup, chili sauce, and vinegar in a bowl and brush the ham generously with the sauce. You will have sauce leftover. Bake for 45 minutes. Brush again with the sauce and continue cooking for 15 to 20 minutes longer. Brush the ham with any remaining sauce, slice, and serve.
(edited by Anna Weicht)