Our partners at Hestan Culinary created this flavorful recipe featuring a glaze with the sweet essence of oranges and the caramel notes of bourbon. Together, they perfectly compliment the richness of our Kurobuta ham. Snake River Farms is featured in the collection of recipes available on the Hestan Cue app, part of the Hestan Cue Smart Cooking System.
Download the free app to see a detailed version of this recipe, complete with step-by-step instructions and helpful videos.
Prepare your roasting pan by covering with foil and placing the rack in the pan. Add about 1/2 inch of water to the roasting pan with the whole allspice, cloves and peppercorns. Make sure the water does not submerge the rack.
Lightly score the ham with a knife horizontally and then in the opposite direction to create a cross hatch pattern. Be careful not to cut too deeply into the meat. Place the ham on the prepared roasting rack.
Brush the ham with some of the glaze.
Place ham in the oven and roast for 1 hour.
Glaze the ham a second time and return to the oven and roast for 45 minutes.
Glaze the ham a third time and return to the oven to roast for another 45 minutes.
Check the temperature of the ham to ensure doneness; once your thermometer reads 125 degrees Fahrenheit remove the ham from the oven.
Note: Snake River Farms recommends heating to a 140 degrees, however, since our hams are fully cooked there is no problem finishing at a lower temperature.
Increase your oven temperature to 425 degrees.
Brush the ham with any remaining glaze and return the ham to the oven for 4 minutes.
Rotate the ham and continue to cook for another 5 minutes.
Remove the ham from the oven and allow to rest 15 minutes.
Slice the ham and serve with any reserved glaze.
Orange and Bourbon Glaze
Prepare the glaze by whisking together the marmalade, maple syrup, bourbon, Dijon mustard, cayenne pepper, kosher salt, black pepper and lemon juice.
Apply glaze as specified in the ham section. You may also reserve a small portion of the glaze for serving.