Spicy Tamarind-and-Honey–Glazed Spiral Ham
A spectacular holiday ham featuring a sweet and spicy glaze made with tamarind, honey, and Scotch bonnet peppers. The meat is slowly baked until tender, then lacquered with the glaze for a glossy finish, served with a luxurious wine-based sauce.
Ingredients
- •1 whole shank-end, spiral-sliced, bone-in ham
- •3 whole Scotch bonnet or habanero chiles
- •4 cloves garlic
- •1 tablespoon ginger
- •½ cup tamarind concentrate
- •½ cup honey
- •to taste Kosher salt
- •½ cup dry red wine
- •5 tablespoons unsalted butter
- •cut into pieces
Cooking Instructions
- 1.
Let ham sit at room temperature 1 hour for even baking.
60 min
- 2.
Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2-2 hours.
120 min
- 3.
Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
10 min
- 4.
Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10-15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.
45 min
- 5.
Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.
10 min
- 6.
Serve ham with sauce alongside.
5 min
- 7.
Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
