Every holiday feast deserves a show-stopping centerpiece, and this brown sugar-glazed baked ham is no exception. Wood-fire for maximum flavor.
Credit: James Synowicki, @zimmysnook (IG)
Notes: This recipe is suitable for larger 16” ovens with a bigger internal height due to the size of the ham. We recommend wood-fired cooking, as the smokiness of the fuel adds a rich flavor to the meat over a longer cook.
Make sure to check the smoked ham you plan on using is cooked. Check the package to ensure it is. A fully cooked ham just needs to be heated through to 140°F. Substitute any quality smoked ham as available.
TIME
PREP TIME: 10 minutes
COOK TIME: 1 hour 30 minutes
TOTAL TIME: 1 hour 40 minutes
YIELD: 8-10 Servings
Equipment
- Ooni Karu 16", Ooni Koda 16", or Ooni Pro 16" oven
- Ooni Infrared Thermometer
- Ooni Cast Iron Skillet Pan
- Pastry Brush
- Aluminum foil
- Meat thermometer
- Ooni Dual Sided Grizzler Plate
Ingredients
For the Ham
- 1 buffet ham (Milieu de Cuisse Fumee – mid-thigh smoked) – approximately 5 pounds (2.2kg) 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh rosemary, finely chopped
For the Brown Sugar Glaze
- ½ cup (125 grams) orange juice
- 2 teaspoons cornstarch
- ½ cup (111 grams) brown sugar
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground ginger
For the Pineapple Garnish
- 1 whole ripe pineapple, rind removed, cored and sliced into 8 to 10 slices
- 8 to 10 glacé cherries (optional garnish)
Method
1. Fire up your Ooni pizza oven to 350°F (167°C). Use the infrared thermometer to quickly and easily check the temperature inside.
If cooking with wood/ charcoal, use a charcoal bed and close the baffle.
If cooking with gas, keep the oven at the lowest setting. If you find the temperature becomes too high, turn off the oven for periods at a time and let the residual heat cook.
2. Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9 inches). Combine orange juice, Dijon mustard and rosemary in a small bowl. Brush the ham with the mix using the pastry brush.
3. Bake the ham at the mouth of the oven for 15 minutes uncovered, rotating 4 times until the exterior of the ham begins to char.
4. Remove the pan, pour 2 tablespoons of water into the skillet and cover tightly with foil. Reduce the heat (aim for 325°F/ 162°C) and return the pan to the mouth of the oven to cook for 1 hour, giving it a ¼ turn every 10 minutes.
5. Meanwhile, prepare the glaze. Create a slurry by mixing half the orange juice with the cornstarch in a small bowl (this will prevent the cornstarch from lumping in the glaze). Add the mixture to a small saucepan with the sugar, mustard, ginger and bring to a boil. Turn the heat down,simmer for 3 minutes, then remove from the heat and allow it to cool.
6. After 1 hour, remove the ham from the oven and increase the heat to 425°F (218°C).
7. Remove the foil, brush the ham with the glaze and return it to the oven uncovered until caramelized (about 15 minutes). Turn the ham every few minutes to prevent the sugar from burning. If cooking with wood and/or charcoal and the flames begin rolling too close to the ham, keep the fuel hatch open.
8. After 15 minutes, the ham should reach an internal temperature of 140° F. Use a meat thermometer to accurately check the temperature. When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
Pineapple:
9. Place the Ooni Dual-Sided Grizzler Plate in the oven and increase the heat to 450°F (232°C). Preheat the pan for 5 minutes.
10. Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan. Place the slices directly on the hot Grizzler pan and cook for up to 5 minutes per side.
11. Slice the ham into thin strips using a sharp carving knife, and serve the hot pineapple slices (and optional glacé cherries) with the ham so that every guest gets a juicy slice.
Let us know if you try this holiday ham by tagging @cameroncontractingltd with a photo of your feast on either facebook or instagram.
Happy Holidays!
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