Preparation

Make the glaze

• 将所有成分混合在一个小碗betway电子竞技俱乐部中。

煮火腿

• 将架子放在烤箱的下三分之一中，然后将烤箱加热至350°F。
• 将平坦的电线架放在大型烤盘中（最好是带有圆顶盖），然后将1-1/2杯水倒入锅中。将火腿切成一侧放在架子上。
• 盖上锅盖的盖子，或在火腿顶部放一小块羊皮纸，然后用重型铝箔纸盖上帐篷，将其夹在烤盘的嘴唇上，以配备良好的密封。烤直到插入肉中心的即时阅读温度计，而无需接触骨骼寄存器130°F，2至2-1/2小时。
• 把锅从炉子;把烤箱的脾气ature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
• 煮两次，用釉料煮两次，直到边缘焦糖，并插入肉中心的即时阅读温度计，而无需接触骨骼寄存器140°F，15至20分钟。将火腿转移到雕刻板上，并在雕刻之前至少休息30分钟，最多2小时。
• 如果愿意，请将任何釉料从锅底转移到肉汁船或碗中，并与火腿一起食用。

Make Ahead Tips

釉可以提前一天制作。冷藏，覆盖。

Cider-Braised Ham with Cherry-Chutney Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.

Use any leftover ham in印尼风格的火腿炒，，，，Bean & Ham Bone Soup， 或者Rice and Lentils with Ham。