Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
SERVES 12 TO 14
TIME 4 ¼ TO 5 ¼ HOURS
We recommend a shank-end ham because the bone configuration makes it easier to carve; look for a half ham with a tapered, pointed end. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.
Ingredients
1 (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank end
1 large oven bag
1 ¼ cups sugar
½ cup water
3 tablespoons light corn syrup
1 ¼ cups cider vinegar
½ teaspoon pepper
¼ teaspoon five-spice powder
1. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Unwrap ham and, if necessary, discard plastic disk covering bone. Place ham cut side down in oven bag. Insert temperature probe (if using) through top of ham into center. Tie bag shut and place ham cut side down on prepared wire rack. Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.
2. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds; set aside. Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). When bubbling subsides, add pepper and five-spice powder. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.
3. Remove sheet from oven and increase oven temperature to 450 degrees. Once oven reaches temperature, remove ham from bag and transfer to carving board. Reserve ¼ cup juices from bag; discard bag and remaining juices. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. Brush ham evenly with ⅓ cup caramel. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Add reserved juices to remaining 1 cup caramel and whisk to combine.
4. Slice ham and serve, passing caramel sauce separately.
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Photo Credit: America’s Test Kitchen