More than 23,000 free and easy recipes online!



Childrens Recipes



Low Fat


All Categories

All Recipes
Barbecued Island Chicken

Chocolate Cinnamon Stirrers

Blueberry Cheesecake Pie

Meatless Lasagna

Beef Stew

Alfredo Sauce

Chicken Curry

Crab Quiche

Barbecued Salmon

Apple Slices
About Us

Contact Us

Friends of My Easy Recipes

Site Terms

Site Map

Title: Espresso Chile Glazed Ham
Category: Ham
Sub-Category: Easter


Espresso Chile Glazed Ham

Source: Marshall Field & Company, Chicago, Illinois

Makes 16 or more servings.

For this recipe, use a fully cooked smoked ham, preferably wood smoked with no water added. Trim the outside layer of fat and skin all the way to the pink meat, so when you're ready to carve you don't cut away all the flavorful glaze.

Half a fully cooked smoked ham (about 8 pounds)
1 quart fresh orange juice
1 tablespoon grated orange zest
1 cup firmly packed brown sugar
1 cup Kahlua or other coffee-flavored liqueur
1 tablespoon Chinese chile paste with garlic, or sambal olek
1/2 teaspoon freshly ground black pepper
2 shots (about 1/4 cup total) brewed espresso or
    1 tablespoon instant espresso powder, like Medaglio d'Oro

Preheat oven to 325 degrees F.

Cut the thick layer of fat and skin from the ham and discard. Place the ham in a roasting pan. (For easier clean up, line the pan with aluminum foil because the glaze will drip off and burn.) Roast the ham for 1 hour.

While the ham is roasting, make the glaze. Combine the orange juice and zest, brown sugar, Kahlua, chile paste, and pepper in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the mixture until it is reduced by about half and is as thick as maple syrup, about 35 minutes.

Whisk in the espresso or espresso powder. You should have almost 2 cups of glaze. You are going to use half this glaze to brush the ham while it is roasting, and reserve the other half for brushing on the ham after it is sliced.

After the first hour of cooking, brush the ham with the glaze. Roast for another hour, brushing with the glaze every 15 minutes. Since the ham is already cooked, you just need to warm it all the way through. Check for an internal temperature of 130 degrees F to 140 degrees F using an instant-read meat thermometer. Remove the ham from the oven when it is nicely browned and warmed through.

To serve, slice the ham and brush the slices with the remaining glaze. For a lovely presentation, slice half the ham and arrange the slices against the unsliced part on a big platter. Brush the slices with the remaining glaze.

Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes!

Check out the following recipes too!

Easter Ham With Peachy Cinnamon Glaze Mango-orange Glazed Ham

By category
By recipe/ingredient name
Do you fancy a delicious dessert after the main course?
Whether it's an Ice Cream, Trifle, Brownie or even a Cheesecake, you'll definitely find what you're looking for!
Dessert List
Most recent searches:

shepherd/s-meatloaf, bennigan/s-bailey/s-pizza, bennigan/s-bailey/s-pasta, /s-snickerdoodles/s-/terms, halibut/s-/s-baileys/s-wine, shepherd/s-baileys/s-pasta, carrabas/s-supper, bennigan/s-wafflehouse, carrabas/s-lazyman/s-scones, carrabas/s-toast, halibut/s-/s-baileys/s-chevy, lasagna, shepherd/s-salsa, baileys/s-bailey/s-tortilla, carrabas/s-applebutter, bubbagump/s-halibut/s-meatpie, halibut/s-carrabas/s-fish, /s-halibut/s-/s-bailey/s-brie, bennigan/s-lazyman/s-meatloaf, carrabas/s-shepherd/terms, baileys/s-bailey/s-bread, bubbagump/s-queso, carrabas/s-bubbagump/s-jerk, halibut/s-shepherd/s-buckeyes, carrabas/s-bailey/s-bread, bailey/s-pescadoalomacho, bailey/s-shepherd/s-pickles, bailey/s-lazyman/s-caviar, baileys/s-applebutterbread, lazyman/s-crawfishraveio, halibut/s-shepherd/s-creole, bennigan/s-bailey/s-strings, carrabas/s-halibut/s-baileys, bailey/s-diablo, carrabas/s-shepherd/s-queso, wine, bailey/s-boulabaisse, bailey/s-bennigan/s-caviar, scones, bennigan/s-baileys/s-toast

Copyright © 2008 - All rights reserved.
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners.