Glazed Ham
"Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. You can also use this orange glaze on a 12-pound bone-in pork loin. See the Cook's Note for cooking times...."
INGREDIENTS
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1 (10- to 12-pound) fully cooked, trimmed, bone-in smoked ham (shank end), room temperature
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2 cups freshly squeezed orange juice
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1/2 cup packed dark brown sugar
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3/4 cup bourbon
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1/2 cup guava or apple jelly, warmed
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2 large shallots, peeled and thinly sliced
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3 whole allspice
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3 whole cloves
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Zest of 1 orange plus 2 oranges cut into 1/4-inch-thick slices
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1 (2-inch-long) piece fresh ginger, peeled and grated
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Special equipment: 1 (10- by 14-inch) roasting pan; toothpicks; pastry brush
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