Ingredients: |
Ingredients: 1 12-14 lb fresh ham, skin on and bone in
1 cup chopped parsley
6-8 large cloves garlic
1/4 cup Chinese mustard (you can use spicey brown mustard instead)
1 Tbsp salt
1 Tbsp McCormick Poultry seasoning
2 Tbp olive (or other ) oil
2 large Spanish onions, quartered
2 Cups apricot brandy
GLAZE:
2 cloves garlic
1/4 cup orange marmalade
1/4 cup apricot preserves
1Tsp poultry seasoning
T Tbsp Chinese or spicey brown mustard
1.5 Cups Apricot brandy
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Directions: |
Directions:Rinse ham and pat dry
score skin by cutting slashes vertically, then across horizonially to form a checkerboard pattern. Using a sharp knife, separate skin from ham. Don't completely remove the skin, just loosen it to where you can get your hand under it. Combine parsley, garlic, mustard, salt,oil, poultry seasoning with 1/2 cup of brandy. Put in food processor (blender,chopper,etc). process to a course paste. Rub the paste under the skin, then pull the skin back over the meat and secure with skewers. Rub the remainder of the paste over the outside of the ham. Cover with plastic wrap and refrigerate overnight.
TO COOK:
Preheat oven to 450 degrees. Remove plastic wrap from ham and discard. Toss quartered onions with 1 Tbsp oil. Place in bottom of large roasting pan, add 1.5 cups of brandy. Place ham skin side up on top of onions. Roast the meat for 30 minutes at 450, then reduce heat to 300 for about 4 1/2 hours (20 minutes per pound).
GLAZE:
Combine garlic, marmalade, preserves, poultry seasoning, mustard and 1/4 cup brandy. Process in food processor until garlic is well chopped. Put in a small sauce pan and stir in remaining brandy. Simmer over low heat for about 45 minutes or until it reduces to a thin syrup. You need to stir it frequently, adjusting heat as needed.
During the last 1 1/2 hours of cooking the ham, brush the glaze over it every 30 minutes to glaze the skin.
Let the ham rest, loossly covered with foil for about 30 minutes before carving. Serve with onions and pan juices. |
Personal
Notes: |
Personal
Notes: This is really good. Ray and I had a recipe for baking a ham, but not all the ingredients it called for so we improvised. It came out great! For the non-drinkers - the alcohol evaporates during cooking, leaving the yummy flavors. The original recipe calls for apple cider instead of the brandy and 1/4 cup whole grain mustard, we used Chinese mustard. I did not have the sage, so I substituted the poultry seasoning. The orange marmalade and apricot preserves are our additions. I will post the original recipe once we get the stuff to try it.
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This recipe for Bobshe's Brandied Ham is from