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Chipotle sweet and spicy ham

Ham.. Another under utilized low cost dinner that keeps on giving.

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Chipotle sweet and spicy ham

by zirbirt

If you're anything like me, you like to get the most bang for your buck when it comes to dinner. Ham is a great way to do just that. Ham makes an amazing entrée that definitely has a special feel to it, even on a normal day. There are also literally hundreds of uses for ham leftovers. A single ham can become 4 separate dinners, and with ham often found on sale for about $2 a lb, you really cannot get a much better value. Ham is also very easy to make, very easy to customize and fun to experiment with.

My biggest problem is, I don't like sweet glaze. Ham is a sweet meat to start with, and I know a sweet glaze just makes sense, but it just isn't my thing. I have cooked ham many different way, including smoke, roasting, even slow cooking. I have added many different kinds of rubs and glazes and found a lot I really liked. The idea is to experiment and try different things until you find something that just hits you as the way you like ham.

For me, one of my favorites is a sweet and spicy chipotle glaze. This isn't so spicy that it turns up the heat, but enough of a spice to offset the sweetness and give you a wonderful balance.

To begin, I make a rub.

Chipotle Ham Rub
1/2 cup Brow sugar
2 tsp kosher salt
1 tsp dried mustard
1 tsp red pepper flakes
2 tsp chipotle powder
1 Tbs Smoked Paprika

Just put all of that in a bowl and combine it with a fork.

Next, I will remove all the packaging from my ham. They often have a little plastic thing over cut part of the bone, make sure to check for that as well. I rinse my ham, then check to see if any of the outside fat is over 1/4 inch or so.. if it is, I trim it a little bit.

I then take a knife and score the fat. I cut diagonally one way about 1/4 inch deep.. then the other.


Next up, I move this over to a roasting pan, and line the bottom with aluminum foil (to make cleanup easy). I prefer to have my ham on a wire rack in the roasting pan, as opposed to just straight on the bottom, but it works either way.

I then smother the whole thing, evenly, in honey Dijon (normal Dijon works as well of course). Then apply my rub... all over it.



This gets popped into a 300 degree oven for 1 hour.

After the first hour, I pull the ham out. The pan will be full of very good drippings and glaze, so I baste the ham using either a baster or just a spoon. I also laid some corn on the cob with it.. but this is only if your wanting roasted corn with your ham ;-)

Now it goes back in the over, set to 350 degrees, for another hour. It is at this point, if I am making roast potatoes or vegetables that I put those in the oven as well.

Once the hour is up, I pull the ham out.

Then I just let it rest for about 10 minutes and put it on a serving plate and feast!



So, now we eat, and there is about 90% of a ham still sitting on the plate.. What do we do?

I take the ham back into the kitchen immediately after dinner. I do not let it sit out. If you look at the picture above, you will see the fat in the ham has 3 primary veins.. each one going about to the center bone.

I cut at the veins to separate the ham into 3 main hunks of meat, and some scraps. I actually leave a lot of meat on the hambone, because it always gets included in beans, and that extra meat and fat is mmmm in there.

The three pieces of meat will basically be two large and one small. Of the two large one, one will be larger and a bit more lean. I carve off the outside fat and coating and put that in it's own ziplock. The outside fat is great for a lot of stuff and is heavily seasoned thanks to my glaze... So I do not want to ditch this.

I then slice this into sandwich like slices, put it in an airtight container and store it in the fridge of freezer.

The next chunk has a little more fat in it, I usually trim it the same way, then cube it, and store it in an airtight containter.

The last bit is gonna be a little goofy shaped. I leave the fat on this, cube it and store it. I have plans for this little hunk.

Now, when I need ham for a recipe, I have it.. and when I need some fat with a lot of flavor I have that too.

Keep an eye out over the next couple weeks to see how I get rid of some leftover ham ;-)


zirbirt
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