Entrees » Tex Mex Ham w/ Citrus Glaze
Print RecipeIngredients
For Spice Rub
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp freshly ground pepper
- 1 tbsp paprika
- 1 tbsp granulated garlic
For Ham
- fresh ham shank (10-20 lbs)
- ½ cup orange juice
- juice of 2 limes
- ½ cup pineapple juice
- ½ cup minced garlic
- 1 bunch cilantro, chopped
- ½ cup Spice Rub (see above)
- 3 tbsp Worchestershire sauce
For Glaze
- 1 cup pineapple juice
- ½ cup lime juice (juice of 3-4 limes)
- 1 cup orange juice
- 1 cone (8 oz) piloncillo (unrefined cane sugar)
- 1 piece star anise
- 2 small, dried chiles
How-to
Make Spice Rub
- Grind cumin seeds, coriander seeds and black peppercorns until in a coarse powder. Mix together with the other spices for the spice rub
Marinate Ham
- Mix together citrus juices in a small bowl
- Make a few diagonal slits with a sharp paring knife in the fat of the ham (but do cut through to the meat)
- Coat ham with Worcestershire sauce, then with citrus juices making sure to get into all of the slits in the meat
- Rub minced garlic all over the ham as well as the dried spices and chopped cilantro
- Place on a roasting pan, cover with plastic and refrigerate at least 8 hours to overnight
- Pull ham out of refrigerator 1 hour prior to cooking
- Preheat oven to 475º
- Roast ham for 30 minutes, then drop the oven temperature down to 375º. Roast an additional 18-20 minutes per pound, or until the internal temperature reads 150º
Make Glaze
- Meanwhile, during the last hour of cooking, prepare the glaze. Add all glaze ingredients to a medium sauce pan, cover and bring to a simmer over medium heat , or until the piloncillo is melted
- Remove lid and reduce liquid until it reaches a syrupy consistency, about 10 minutes over medium-low heat
- Baste the ham with the glaze, and continue to baste/glaze every 10 minutes until the end of cooking
- When the internal temperature reaches 150º, remove from oven and allow to sit one hour before slicing and serving
Amanda Escamilla
Born and raised in South Texas, Amanda Escamilla was Inspired to cook by her mother. Her passion for cooking is evident and she enjoys feeding friends and family with her favorite Mexican and Tex Mex recipes. Her philosophy that "food is important for our spiritual selves" is what makes her a true gem in the culinary community.
Amanda Escamilla is at it again with a roast ham prepared Tex Mex Eats style. Seasoned with her homemade spice blend and coated with a citrus glaze made from pineapple, lime and orange juice, this roast ham is a sweet and savory homage to the flavors of the Southwest. Remember to let this ham rest after roasting to preserve all those rich juices you worked so hard to get!
Amanda Escamilla
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