Ingredients
1 bone-in smoked ham
1 lemon
1 white onion
3 c. chicken stock or low-sodium broth
3/4 c. lemon-lime marmalade
1/4 c. seeded
1/4 c. Grainy mustard
3 tbsp. fresh lemon juice
2 tbsp. bourbon
2 tbsp. cornstarch dissolved in 3 tablespoons water
Preparation
Step 1Preheat the oven to 375 degrees F. 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. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals. Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan.Step 2In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze. Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour. 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 degrees F, about 30 minutes longer.Step 3Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes. Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze. Simmer over moderately high heat, stirring, until thickened, about 3 minutes. Slice the ham and serve with the sauce.Step 4Make Ahead: The Lemon-and-Pickled-Pepper Glaze can be refrigerated for up to 3 days.Step 5Notes: Lemon-lime marmalade (we like Thursday Cottage brand) is available at supermarkets and specialty shops, or you can substitute lemon, orange or grapefruit marmalade.
