Molasses And Rum-Glazed Fresh Ham - Dacor Wall Ovens Manual

Default Mode and Temperatures: Pure Convection
Suggested Time: 4 hour, 30 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe.
If browning too much, cover with foil.
Path to reach this fnction: DACOR GUIDE-PORK-#6 Fresh Ham

Molasses and Rum-Glazed Fresh Ham

FOR BRINING HAM
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8 to 10 lb) bone-in shank-end fresh ham,
skinned and trimmed of all but a thin layer of fat
1 ⁄ cup spice rub of choice
4
BRINING HAM
Bring all brining ingredients except ham to a boil in a deep 12- to 16-quart pot (such as a pasta pot), stirring occasionally until
sugar and salt are dissolved. Remove from heat and allow to cool. Add ham. (Brine should cover ham; if not, make more brine.)
Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
Drain ham and pat dry with paper towels. Place ham on v-shaped rack in roasting pan, fatty side up. Adjust oven rack to position 1.
Place ham in oven. In Dacor Guide, select Fresh Ham. Set temperature to 325˚. Insert meat probe into thickest part of ham.
Set internal temperature to 160˚.
MAKE GLAZE WHILE HAM IS ROASTING:
Heat glaze ingredients over moderate heat, stirring, until butter is melted.
During the last 30 minutes of roasting, brush ham with glaze several times, letting excess fall into drip pan. If ham begins to
brown too much, cover it with foil.
After Roasting: Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before slicing thinly
against the grain.
Makes 10 to 12 servings.
RECIPES
Fresh Ham
™ Sear/325˚
FOR GLAZE
1 ⁄ cup dark rum
4
1 ⁄ cup molasses (preferably mildly flavored)
4
1 ⁄ stick ( 1 ⁄ cup) unsalted butter
2 4
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