Ingredients
7½lbssmoked ham,bone in
1lemon,thinly sliced
1large white onion
3cupschicken stock,or low sodium broth
¾cuplemon lime marmalade
¼cuppickled peppers,seeded, coarsely chopped, such as Hot Peppadew, or Italian cherry peppers or jalapenos
¼cupgrainy mustard
3tbspfresh lemon juice
2tbspbourbon
2tbspcornstarch,dissolved in 3 tbsp water
Preparation
Preheat the oven to 375 degrees F. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least ¼-inch thick. Deeply score the fat in a crosshatch pattern at ½-inch intervals.
Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan.
In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice, and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze.
Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant ½ cup of the glaze and bake for 1 hour.
Brush with another scant ½ cup of the glaze and bake for about 30 minutes longer until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees F.
Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil for about 5 minutes until reduced to 2½ cups.
Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining glaze. Simmer over moderately high heat, stirring, for about 3 minutes until thickened.
Slice the ham and serve with the sauce. Enjoy!
