GLAZED HAM WITH HORSERADISH CREAM

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Glazed Ham with Horseradish Cream image

The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies the flavors in the glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h30m

Number Of Ingredients 8

1 smoked ham (10 to 14 pounds), bone in and rind on
2/3 cup lightly packed grated fresh horseradish (from a 6-inch piece of peeled horseradish root), divided
1/2 cup honey
1/4 teaspoon ground allspice
Coarse salt and freshly ground pepper
1 cup creme fraiche
1 tablespoon chopped fresh thyme leaves
1 tablespoon finely chopped shallot

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
  • Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
  • Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
  • Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.

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