Lemon-and-Pickled-Pepper-Glazed Ham

Ingredients

• One 7 1/2 pound bone-in smoked ham
• 1 lemon
• thinly sliced
• 1 large white onion
• thinly sliced
• 3 cups chicken stock or low-sodium broth
• 3/4 cup lemon-lime marmalade (17 ounces; see Note)
• 1/4 cup seeded
• coarsely chopped pickled peppers
• such as hot Peppadew
• Italian cherry peppers or jalapenos
• 1/4 cup grainy mustard
• 3 tablespoons fresh lemon juice
• 2 tablespoons bourbon
• 2 tablespoons cornstarch dissolved in 3 tablespoons water

Instructions

1. Preheat the oven to 375.
2. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick.
3. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals.
4. Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it.
5. Add the chicken stock or broth to the roasting pan.
6. In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree.
7. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze.
8. Cover with foil and bake for 1 hour.
9. Remove the foil.
10. Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour.
11. Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155, about 30 minutes longer.
12. Transfer the ham to a cutting board.
13. Strain the pan juices into a large glass measuring cup and skim off the fat.
14. Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes.
15. Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze.
16. Simmer over moderately high heat, stirring, until thickened, about 3 minutes.
17. Slice the ham and serve with the sauce.