Pork, Glazed Ham Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Pork, Glazed Ham Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: American
Ingredients: 6 lbs bone-in smoked ham (half or whole, depending on size); 2 cups water (for roasting pan); 24 to taste whole cloves (optional, for studding); 1 cup brown sugar (packed); 1 cup pure maple syrup or honey; 2 tbs Dijon mustard; 2 tbs apple cider vinegar; 1 tbs soy sauce (or tamari); 1 tsp ground black pepper; 0.5 tsp ground cinnamon; 0.25 tsp ground cloves; 2 tbs unsalted butter; 1 tbs orange zest (optional, finely grated); 0.25 cups orange juice (fresh)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time2h

Serves10

Make Pork, Glazed Ham Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ham

6 lbs bone-in smoked ham (half or whole, depending on size)

2 cups water (for roasting pan)

24 to taste whole cloves (optional, for studding)

Glaze

1 cup brown sugar (packed)

1 cup pure maple syrup or honey

2 tbs Dijon mustard

2 tbs Apple cider vinegar

1 tbs soy sauce (or tamari)

1 tsp ground black pepper

1/2 tsp Ground cinnamon

1/4 tsp ground cloves

2 tbs Unsalted butter

1 tbs orange zest (optional, finely grated)

1/4 cups orange juice (fresh)

Method

Ham

Prepare the ham

Remove ham from packaging and discard any plastic. Pat the surface dry with paper towels. If the ham has a thick rind, score the fat in a diamond pattern about 1/4-inch deep across the surface, making intersecting cuts approximately 1 to 1 1/2 inches apart.

If desired, stud the intersections of the score marks with whole cloves, spacing them evenly (about 18–24 cloves for a 6-lb ham). This adds flavor and a classic look.

Place a rack in a shallow roasting pan and add 2 cups of water to the bottom of the pan to keep the ham moist while baking. Set the ham, flat-side down, on the rack.

Preheat the oven to 325°F (160°C). Tent the ham loosely with aluminum foil and roast until the internal temperature reaches 120–125°F (49–52°C), about 12–15 minutes per pound (for a 6-lb ham, roughly 1 hour 15 minutes to 1 hour 30 minutes). This step gently warms the smoked ham without overcooking.

Remove the ham from the oven and increase oven temperature to 400°F (205°C). Carefully discard the foil and drain any excess liquid from the roasting pan, leaving a thin layer to prevent burning.

Glaze

Make the glaze

While the ham is roasting (or during the temperature increase), combine brown sugar, maple syrup (or honey), Dijon mustard, apple cider vinegar, soy sauce, black pepper, cinnamon, ground cloves, orange zest, and orange juice in a small saucepan. Stir to combine.

Add the butter and place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently, until the sugar dissolves and the glaze thickens slightly, about 4–6 minutes. Remove from heat and keep warm.

Glaze and finish roast

Brush about one quarter of the warm glaze evenly over the ham. Return the ham to the oven at 400°F (205°C) and roast for 10 minutes. Remove and brush with another quarter of the glaze, then roast another 8–10 minutes. Repeat once or twice until the glaze is glossy and caramelized, about 20–30 minutes total glazing time. Watch closely to prevent burning.

If the glaze begins to darken too quickly, tent the ham loosely with foil for the final few minutes. Aim for an internal temperature of 135–140°F (57–60°C) for serving (the ham was partially heated earlier, so this final rise will bring it to serving temperature).

Remove the ham from the oven and let rest on a cutting board for 15–20 minutes to allow juices to redistribute. Spoon any pan juices into the remaining glaze, stir, and use as a sauce if desired.

Carve the ham against the bone into slices of desired thickness and serve with reserved glaze.