This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Ingredients
12 servings plus leftovers
1
3
4
1
½
½
½
5
Ingredient Info
Preparation
Step 1
Let ham sit at room temperature 1 hour for even baking.
Step 2
Place a rack in lower third of oven; preheat to 300°. 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°, 1½–2 hours.
Step 3
Meanwhile, mix chiles, garlic, ginger, tamarind, and ½ cup honey in a small bowl; season lightly with salt. Set ⅓ cup glaze aside for sauce.
Step 4
Remove ham from oven and uncover. Increase oven temperature to 450°. Brush ham with ⅓ cup glaze and bake 10 minutes. Brush with another ⅓ 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.
Step 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 ⅓ 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.
Step 6
Serve ham with sauce alongside.
Step 7
Do Ahead: Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.