Tex Mex Ham w/ Citrus Glaze
Serves 10-20 (depending on size of ham)
Ingredients
For Spice Rub
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp freshly ground pepper
- 1 tbsp paprika
- 1 tbsp granulated garlic
For Ham
- fresh ham shank (10-20 lbs)
- ½ cup orange juice
- juice of 2 limes
- ½ cup pineapple juice
- ½ cup minced garlic
- 1 bunch cilantro, chopped
- ½ cup Spice Rub (see above)
- 3 tbsp Worchestershire sauce
For Glaze
- 1 cup pineapple juice
- ½ cup lime juice (juice of 3-4 limes)
- 1 cup orange juice
- 1 cone (8 oz) piloncillo (unrefined cane sugar)
- 1 piece star anise
- 2 small, dried chiles
How-to
Make Spice Rub
- Grind cumin seeds, coriander seeds and black peppercorns until in a coarse powder. Mix together with the other spices for the spice rub
Marinate Ham
- Mix together citrus juices in a small bowl
- Make a few diagonal slits with a sharp paring knife in the fat of the ham (but do cut through to the meat)
- Coat ham with Worcestershire sauce, then with citrus juices making sure to get into all of the slits in the meat
- Rub minced garlic all over the ham as well as the dried spices and chopped cilantro
- Place on a roasting pan, cover with plastic and refrigerate at least 8 hours to overnight
- Pull ham out of refrigerator 1 hour prior to cooking
- Preheat oven to 475º
- Roast ham for 30 minutes, then drop the oven temperature down to 375º. Roast an additional 18-20 minutes per pound, or until the internal temperature reads 150º
Make Glaze
- Meanwhile, during the last hour of cooking, prepare the glaze. Add all glaze ingredients to a medium sauce pan, cover and bring to a simmer over medium heat , or until the piloncillo is melted
- Remove lid and reduce liquid until it reaches a syrupy consistency, about 10 minutes over medium-low heat
- Baste the ham with the glaze, and continue to baste/glaze every 10 minutes until the end of cooking
- When the internal temperature reaches 150º, remove from oven and allow to sit one hour before slicing and serving