Orange chipotle ham

• Meat

  • 8 lbs Ham, fully-cooked smoked

• Produce

  • 1 tbsp Orange, zest

• Canned Goods

  • 1 Chipotle chilies in adobo, canned

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 cup Brown sugar or honey
  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 Cinnamon stick
  • 2 Cloves, whole
  • 2 tbsp Corn starch

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Drinks

  • 3 cups Orange juice, fresh

• Beer, Wine & Liquor

  • 2 tbsp Tequila

• Other

  • ½ tablespoon of ground achiote/annatto, can use paprika as substitute

Found on laylita.com

Description

Directions

• Remove the seeds from the chipotle pepper or chilies, if you want the sauce extra spicy you can leave them
• Combine the orange juice, lime juice, chipotle chilies, cumin and achiote in a blender and puree until smooth. Strain if desired.
• Combine the orange chipotle puree in a medium sized saucepan. Add the orange zest, tequila, sugar or honey glaze, cinnamon stick, and cloves.
• Bring the sauce to a boil, reduce the heat to medium low, and cook for 25-30 minutes.
• Remove the cloves and the cinnamon stick. Save the sauce until ready to use.
• Pre-heat oven to 325F
• Place the smoked ham in a large baking pan, with the flat side of ham facing down. Pour ½ of the orange chipotle sauce over the ham.
• Cover the ham with foil and bake at 325F for about 1 hour.
• Warm up the rest of the sauce, remove the foil from the ham and pour the remaining sauce over the ham.
• Continue baking the ham for another 40-45 minutes, basting it every 10-15 minutes with the pan sauces. The ham should be baked for about 10-12 minutes per pound.
• Remove the ham from the oven and let it rest for 5-10 minutes before carving and serving.
• Place ~3 cups of the pan sauces in a small sauce pan with the balsamic vinegar. Bring to boil and cook about 5 minutes.
• Meanwhile mix the corn starch with a little bit of the pan sauces (or water), then stir into the gravy sauce. Mix until well dissolved and thickened. Remove from heat and serve warm.