Ginger Ale, Brown Sugar and Rum Glazed Kurobuta Ham
Category
Ham
Servings
8 to 10
Prep Time
30 minutes
Cook Time
3 hours
This easy recipe creates a startling, delicious ham that's cause for celebration. Ginger ale adds sweet and spice while rum adds a warm depth of flavor to this simple, but mouth-watering recipe. The piquant glaze works beautifully with the savory and smoky characteristics of Kurobuta ham.
Author:Snake River Farms
Ingredients
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1 Kurobuta whole bone-in ham
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6 cups ginger ale
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6 quarter sized slices peeled fresh ginger
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1 cup rum
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1/2 cup light brown sugar
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1 tablespoon Dijon mustard
Directions
Preheat the oven to 325°F.
With the tip of a sharp knife, score the fat coating in ¼-inch deep rows about 1-inch apart in two directions to form a diamond pattern. Place the ham, with the fat cap up, in a large roasting pan. Roast in the lower third of the oven for 1 hour 30 minutes.
Meanwhile, combine the ginger ale, ginger, rum and brown sugar in a medium saucepan. Bring to a boil over high heat and cook until mixture is slightly syrup and reduced to 1 cup, about 45 to 47 minutes. Stir in the mustard.
After the ham has roasted for 1 hour 30 minutes, baste it with some of the ginger glaze. Continue roasting and basting the ham about every 20 minutes with the glaze until glossy and an instant read thermometer inserted into the thickest portion of the ham registers 140°F, about 2 to 2 1/2 hours longer. Remove from the oven and let rest 20 to 30 minutes before slicing.