Sweet Tea Glazed Ham
10 to 15 servings
Start with a smoked ham and baste on a rich, classic Southern glaze of freshly brewed orange pekoe tea, dark rum, orange juice, a touch of tangy mustard and aromatic spices. It will come out golden brown and delicious, with a sweet crispy surface. This is a ham to remember – and perfect for serving at Easter or any other special holiday or event.
- 1 boneless smoked ham, 5-7 pounds, such as Berkshire Pork
- 2 cups brewed Luzianne® Iced Tea
- 1 cup packed dark brown sugar
- 1/2 cup orange or satsuma juice
- 1 tablespoon Creole mustard
- 4 whole cloves
- 2 cinnamon sticks
- 2 star anise pods
- 1/4 teaspoon ground ginger
- 1/2 cup dark rum
- 2 satsumas or Louisiana sweet oranges, sliced into rounds, for garnish
- Bring ham to room temperature. Preheat oven to 300℉.
- Transfer the ham to a baking sheet fitted with a rack. Cover the ham with aluminum foil and bake for 1 hour or until internal temperature reaches 120℉.
- Boil 16 fluid ounces of water (2 cups), pour over 2 Luzianne® Cup Size Iced Tea bags. Brew 3-5 minutes, remove tea bas and set aside until ready to use.
- Make the glaze: Combine brewed tea, brown sugar, orange juice, mustard, cloves, cinnamon, anise and ginger and bring to a simmer. Cook until thickened, about 5 minutes. Remove from the heat and add the rum; whisk to combine. Strain through a fine mesh sieve and set aside.
- Remove ham from oven, uncover, lightly score the ham in a diamond pattern and brush half of the glaze over the ham. Increase the oven temperature to 400℉ and bake the ham, uncovered, for 15 more minutes. Spoon the remaining glaze over the ham and bake until golden brown, about another 15 minutes. Let the ham cool for 20 minutes before slicing. Serve on a platter garnished with orange slices.