Ingredients
For the ham:
1 (8-12 pound) smoked ham
For the lemon glaze:
6 tablespoons butter
2 shallots, finely chopped
½ cup white wine or vodka
1 cup chicken stock
1 cup lemon marmalade or lemon curd
¼ cup grainy mustard
1/4 cup minced rosemary or parsley
For the Minty Fresh Peas:
3 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
1½ to 2 pounds shelled fresh peas
1 ½ cups chicken stock
1 cup packed mint and parsley
1 lemon
Salt and pepper
Directions
Ham should roast at 325˚F for 20 minutes per pound bone-in, or 15 minutes per pound boneless or spiral-sliced. I add water to the roasting pan and cover with foil for half the cooking time and then glaze every 20 minutes after that time. For larger smoked hams with heavy leather skin, trim skin and fat down to ¼ inch, then score fat cap in diamond shape. Rub or stud fat cap with rosemary and black pepper, if you like, but do not stud with cloves for this glaze recipe.
For the lemon glaze, in a saucepot, melt butter, add shallots and swirl 2-3 minutes, then add wine or vodka and reduce to ¼ cup. Add stock and marmalade to pot and melt together. Whisk in mustard and herbs and reduce heat to low. Baste ham every 20-30 minutes until well-glazed and golden all over. If ham is browning too fast, cover with loosely fit foil.
For the minty fresh peas, heat EVOO in pan over medium heat, add butter and melt into oil. Add shallots and garlic, cook 2 minutes, then add half the peas and all the chicken stock, bring to boil.
Pulse process the herbs and remove to small bowl. Add peas and stock to processor and process until smooth, then add back to pan with remaining whole peas and heat them through 2 minutes. Add herbs and juice of 1 lemon, adjust salt and serve.
