DULCE de LECHE GLAZED HAM

Serves: 8-10

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DULCE de LECHE GLAZED HAM

The Latin dessert sauce Dulce de Leche, made by boiling milk until it’s caramel-like, is used here to create a sweet and tangy glaze for your holiday ham. A true crowd-pleaser, the final sweet-salty flavor is out of this world. Be sure to save the ham bone for soup!

Ingredients

• 1/2 cup Dulce de Leche
• 6 tablespoons Dijon mustard
• 3 tablespoons whole-grain mustard
• 2 large garlic cloves, finely minced
• 1/2 teaspoon cayenne pepper
• One 10-pound bone-in spiral sliced ham
• 1 cup chicken broth

Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, whisk the Dulce de Leche together with the two mustards, the garlic and the cayenne.
3. Trim the skin off the ham, leaving a 1/4-inch-thick layer of fat. Score the fat, about 1/8-inch thick, in a diamond pattern. Place the ham in a large roasting pan and add 1/2 cup of the chicken broth to the pan. Cover the roasting pan with foil and roast the ham for 1 hour.
4. Remove the foil and brush the ham with all but 1/4 cup of the Dulce de Leche glaze. Roast the ham for 1 hour longer, or until nicely glazed all over; the internal temperature should be 140 degrees. Transfer the ham to a cutting board and let the ham rest for 15 minutes.
5. Pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan on top of the stove over medium heat, preferably over two burners. Add the remaining 1/2 cup of chicken broth and cook, scraping up any browned bits from the bottom and sides of the pan. Add the pan drippings and whisk in the remaining 1/4 cup of Dulce de Leche. Bring to a simmer and adjust the seasoning.
6. Slice the ham and serve with the glaze.

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