MTHFR Support

Fresh Ham with Red Pepper Glaze

Fresh Ham with Red Pepper Glaze

Share This Post

Ingredients:

Brine & Ham

  • 5.67 litres / 6 quarts water
  • 2 cups light brown sugar
  • 1 cup salt
  • 12 whole cloves
  • 12 allspice berries
  • 4 bay leaves
  • 2 cups ice cubes
  • 1 4.5 – 5.5 kg  / 10 – 12 lb shank-end fresh ham

For Roasting

  • 5 cloves garlic, chopped
  • 3 Tbsp minced fresh thyme
  • 1 Tbsp salt
  • 2 Tbsp extra-virgin olive oil
  • ½ Tsp crushed red pepper
  • 6 medium leeks

Red Pepper Glaze

  • ½ cup red pepper jelly
  • ¼ cup honey
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp light brown sugar

Method:

  1. To brine ham: Heat water, 2 cups brown sugar, 1 cup salt, cloves, allspice and bay leaves in a large pot over medium-low heat, stirring often, until the sugar and salt are dissolved. Add ice and stir to cool the liquid.
  2. Score fat of ham into a 5 cm /2-inch-wide crosshatch pattern without cutting into the meat. Submerge in the brine. Refrigerate for 2 to 3 days.
  3. To roast ham: Preheat oven to 230 degrees C / 450 degrees F.
  4. Pound garlic, thyme and salt to a paste in a mortar and pestle (or in a mini food processor). Transfer to a bowl and stir in oil and crushed red pepper. Remove the ham from the brine and thoroughly pat dry with paper towels. Rub the paste all over the ham and into the scored cuts.
  5. Trim the root end and top inch of greens from leeks; cut in half lengthwise. Submerge them in a large bowl of water and gently separate the layers to remove any grit, while keeping each piece together. Drain well.
  6. Arrange a layer of leeks in a large roasting pan. Set the ham on top, with the fat cap facing up. Roast in the middle of the oven for 20 minutes.
  7. To prepare glaze: Bring jelly, honey, ginger and brown sugar to a simmer in a small saucepan, stirring, to melt the sugar. Remove from heat.
  8. After 20 minutes, brush the ham with 1/4 cup of the glaze.
  9. Reduce oven temperature to 300 degrees . Roast, brushing with 1 tablespoon glaze every 30 minutes, until an instant-read thermometer inserted into the thickest part without touching bone registers 150 degrees F, about 3 hours.
  10. Transfer the ham to a clean cutting board, loosely tent with foil and let rest for 20 minutes before slicing. Serve with the leeks, if desired.

This recipe is sourced from Eating Well Magazine

 

Related Posts

What Is Glyphosate And How Can It Affect Our Health?
MTHFR

What Is Glyphosate And How Can It Affect Our Health?

Roundup is a popular brand of herbicide by Monsanto and has been making rounds not because of how great a product it is but because ...
Read More →
CDC Talk
MTHFR

CDC Talk

Carolyn recently discussed CDC in our Patient Facebook group live. Join the group here. Link to the research here. Want to learn more about latest research ...
Read More →
Green Energy Salad
MTHFR

Green Energy Salad

Ingredients: Serves 1 2 zucchini (courgette), grated 2 tablespoons mint, chopped 2 tablespoons corriander (cilantro), chopped 1 generous handful baby spinach 2 tablespoons pumpkin seeds 2 ...
Read More →
No Cure For ALS But Prevention Is Possible
Genes

No Cure For ALS But Prevention Is Possible

Stephen Hawking is a world renowned English theoretical physicist, cosmologist, and author. He is what many people call a genius visionary whose knowledge is only ...
Read More →
SNP Learning with Sterling Hill
MTHFR

SNP Learning with Sterling Hill

Join Sterling Hill , Carolyn Ledowsky and Cynthia Smith on the SNP Learning Masterclass.  For a unique insight into Sterling’s variant report. A must for all ...
Read More →
MTHFR Mutations may Result in Miscarriages. Learn how you can prevent it
Genes

MTHFR Mutations may Result in Miscarriages. Learn how you can prevent it

Pregnancy loss or a miscarriage is very challenging for anyone who experiences it. Unfortunately, every 1 in 3 pregnancies ends in a miscarriage. Most of ...
Read More →
Scroll to Top
Carolyn Ledowsky

Stay Connected!

Sign up for our monthly newsletter with current MTHFR research, health tips, recipes, special offers and news about upcoming events including Carolyn’s live Q&A.

Subscribe