This recipe is adapted from Food and Wine and is a super easy, hands off recipe for a no-fuss Christmas dinner. Takes 5 minutes to prep, and the rest of the magic happens hands-free in the oven.
- ½ cup dulce de leche
- 6 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 large shallot, finely diced
- ¼ teaspoon cayenne pepper
- ½ cup white wine
- 1 cup low sodium chicken stock
- One 10-pound bone-in smoked ham
Preheat the oven to 325°. In a small bowl, whisk the dulce de leche with the two mustards, and the shallot and cayenne. Whisk in the white wine.
Trim the skin off the ham, leaving a ¼-inch-thick layer of fat. Score the fat in a shallow cross-hatch pattern. Set the ham in a large roasting pan and brush generously with the dulce de leche glaze, allowing the remainder to fall to the bottom of the pan. Cover the roasting pan with foil and roast the ham for 1¼ hours.
Remove the foil and parchment. Glaze the ham for a second time with the pan drippings. Roast the ham for 1 hour longer, or until nicely glazed all over. Transfer the ham to a cutting board and let rest for at least 15 minutes.
Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan over 2 burners. Add the chicken stock and cook, scraping up any browned bits from the bottom and side of the pan. Pour the deglazed liquid into the saucepan and bring to a boil. Transfer the gravy to a warmed gravy boat. Thinly slice the ham and serve with the gravy.