It's just the glaze that's coffee flavored, so you may want to test it to see if you like it before you slather it all over your ham.
If you do like it, try it on a pork roast too.
7-lb fully cooked smoked ham, shank or rump-end
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 2-ounce shot brewed espresso
- 1 tablespoon dry mustard
Heat oven to 325°F. Have ready a shallow roasting pan fitted with a sturdy metal rack. Cut rind off ham to expose fat. Place ham on rack and cover loosely with foil. Bake 1 hour and 15 minutes. Stir glaze ingredients together. Brush on ham. Bake uncovered 40 to 60 longer, brushing twice with glaze, until meat thermometer inserted in thickest part (not touching bone) registers 140°F. Let ham rest 15 minutes before slicing.
Espresso Chile Glazed Ham
- 1/2 fully cooked ham (8 lbs)
- 1 quart fresh orange juice
- 1 tablespoon grated orange zest
- 1 cup firmly packed brown sugar
- 1 cup coffee flavored liqueur
- 1 tablespoon chinese chile paste with garlic
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup brewed espresso OR 1 tbl. espresso powder
Preheat the oven to 325ºF. Cut the thick layer of fat and the skin from the ham and discard. Place the ham in a roasting pan. For easier cleanup, line the pan with aluminum foil, because the glaze will drip off and burn on the bottom of the pan. Roast the ham for 1 hour.
While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, liqueur, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until is reduced by about half and is as thick as maple syrup, about 35 minutes. Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half of this glaze to brush the ham while it is roasting and reserve the other half for brushing on the ham after it is sliced.
After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 to 140ºF using an instant-read thermometer.
Remove the ham from the oven when it is nicely browned and warmed through. To serve: We like to serve this with warm cornbread. For a lovely presentation, slice half the ham and arrange the slices up against the unsliced part on a big platter. Brush the slices with the remaining glaze.
Cook's Note: The glaze can be made a few days ahead and stored, tightly covered, in the refrigerator.