Glazed Ham with Arabic Rice

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Steps

1. 1
   Prepare the glaze: In a bowl, combine the peach jam, honey, Dijon mustard, pineapple syrup, golden rum, orange juice, and ground cinnamon. Whisk together until smooth and homogeneous.

   Tip: Taste the glaze — it should be sweet, fruity, and slightly spiced. If you cook it down and evaporate the alcohol, this glaze also works great on chicken wings.

   ~5 min
2. 2
   Prepare the ham: If using a half mold, trim the base flat so it stands securely. Score the surface in a crosshatch (diagonal grid) pattern, about 1 cm deep. Avoid cutting too shallow (no penetration) or too deep (like pancetta).

   Tip: A clean, even crosshatch is entirely aesthetic but it also creates channels for the glaze to penetrate. Keep track of where your knife will finish — protect your fingers.

   ~10 min
3. 3
   Stud the ham with cloves: Press one whole clove into the center of each diamond formed by the crosshatch pattern across the top surface of the ham.

   Tip: This is the iconic Christmas ham look. Cloves add an aromatic perfume during roasting.

   ~5 min
4. 4
   Set up the roasting pan: Place pineapple rings in the bottom of the roasting pan as a base. Set the ham on top of the pineapple rings so it does not stick to the pan. Dice some extra pineapple chunks and add them to the glaze mixture.

   Tip: The pineapple base prevents sticking and caramelizes into a delicious sauce/chutney. Adding a splash of vinegar to the cooked pineapple pieces later turns them into a proper chutney.

   ~5 min
5. 5
   First glaze and oven: Generously brush the entire surface of the ham with the glaze using a pastry brush. Place in the oven at 180–200°C (350–390°F).

   ~5 min
6. 6
   Baste every 20–25 minutes: Remove the ham from the oven every 20–25 minutes and baste ('nutrir') the surface again with the glaze using a brush. This builds up the caramelized crust. Repeat 3–4 times total. If the glaze dries out too much, add a small splash of water to the pan.

   Tip: The ham is already fully cooked — the oven time is purely for glazing, not cooking through. No need to roast for 3–4 hours as some recipes suggest. You are building the bark/crust, not cooking raw meat.

   ~65 min
7. 7
   Protect the edges: When the cut edges of the ham begin to brown too fast, make a small crown of aluminum foil to shield them while the top surface continues to caramelize.

   Tip: What is wet will not brown — move pineapple pieces off the top surface when you want the ham to develop a deeper caramelized color.

   ~2 min
8. 8
   Final glaze: Remove the foil crown, give the ham a final brush of glaze, and return to the oven for the last 10–15 minutes until beautifully bronzed and sticky. Remove and rest briefly before carving.

   Tip: Finish with a grind of black pepper over the top surface — it cuts the sweetness and adds complexity.

   ~15 min
9. 9
   Make the Arabic rice (start while ham bakes): Heat a splash of oil and butter in a pot over medium heat. Add the angel hair pasta pieces and toast, stirring, until golden and crispy. Remove the toasted pasta and set aside.

   Tip: Adding oil alongside the butter prevents the butter from burning before the pasta is golden.

   ~5 min
10. 10
    In the same pot, cook the garlic in the butter until it begins to turn hazelnut-brown (beurre noisette stage). Add the black cola soda and season with salt. Bring to a boil.

    Tip: The black soda gives the rice a unique color and slight caramel flavor — a beloved Peruvian technique. Do not skip it.

    ~5 min
11. 11
    Add the rinsed rice to the boiling liquid and stir to combine. Return to a boil, then reduce heat to minimum, cover tightly, and cook for approximately 18 minutes.

    ~20 min
12. 12
    Once the rice is cooked and the liquid is absorbed, turn off the heat. Add the reserved toasted pasta, raisins, and chopped pecans. Cover again and let rest for 5 minutes.

    Tip: The resting steam will soften the crispy pasta slightly — it should stay somewhat textured. You can add a fresh herb at this stage if desired.

    ~5 min
13. 13
    Fluff and plate the Arabic rice using tongs or a fork — never a spoon — to avoid breaking the grains. Garnish with a scored orange slice.

    Tip: The Arabic rice can rest and wait while the ham finishes in the oven — it holds well at room temperature.

    ~3 min
14. 14
    Carve (trinchar) the ham: Transfer to a cutting board. Carve portions — some slices fully separated, some still attached for table presentation. Spoon the caramelized pineapple and pan juices over the ham slices.

    Tip: Trinchar means to carve meat at the table — a classic culinary term found in traditional cookbooks.

    ~5 min
15. 15
    Plate and garnish: Arrange the ham on a platter with Arabic rice alongside. Decorate with fresh figs, cherries, watercress bouquets, and scored orange slices. Finish the ham with freshly ground black pepper.

    Tip: A potato purée also pairs beautifully with this ham as an alternative or additional side.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPRAR UN DELICIOSO JAMON GLASEADO CON ARROZ ARABE ¦ GIACOMO BOCCHIO

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