Scotch Bonnet, Tamarind and Honey Glazed Ham
- 1 Caribbean Passion bone-in ham (leg or picnic ham)
- 3 Scotch bonnet peppers, finely chopped
- 4 garlic cloves, finely grated
- 1 tbsp finely grated peeled ginger
- ½ cup tamarind concentrate
- ½ cup plus 1 tbsp honey
- Kosher salt
- ½ cup dry red wine
- 5 tbsp unsalted butter, diced
- Let ham sit at room temperature 1 hr for even baking.
- Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham registers 120°F, 1½ –2 hrs.
- Meanwhile, mix peppers, garlic, ginger, tamarind, and ½ cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
- Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 mins. Brush with another 1/3 cup glaze and bake until surface is crisp, 10–15 mins. Remove from oven and tent with foil; let ham rest 20 mins before slicing.
- Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 mins. Whisk in reserved 1/3 cup glaze and remaining 1 tbsp. honey. Cook, stirring often, until fragrant, about 2 mins. Add butter 1 dice at a time, incorporating completely before adding more, until sauce is glossy, about 3 mins. Taste and season with salt.
- Serve ham with sauce alongside and roasted vegetables or your favourite sides.