1 (8 to 10-pound) fresh ham, shank end, bone-in and skin-on
1½ tablespoons kosher salt
1½ tablespoons Essence, recipe follows
2 teaspoons freshly ground black pepper FOR THE ESSENCE
(This made enough to coat 2 hams)
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Preparation Instructions
Remove the ham from the fridge about 30 minutes before you actually want to cook it and score the skin in a diamond pattern. Allow the ham to come to room temperature. While it is warming up you can make the glaze or you can make while the ham is in the oven, either way works. FOR THE GLAZE
Combine all the ingredients except the rum in a medium saucepan and simmer until reduced down to about a cup and thick. About 30 minutes.
Add the rum and set aside FOR THE HAM
Preheat the oven to 450˚
Rub the salt, essence and pepper all over the ham.
Place in a roasting pan and bake in the oven, uncovered for 45 minutes.
Reduce the oven temperature to 325˚ and continue cooking until a thermometer inserted into the ham reads about 155˚ about 3 hours longer depending on the size of your ham.
During the last hour of baking, baste the ham several times with the glaze and keep an eye on the skin, if it looks like it's going to burn you can put a bit of foil over the top to prevent it.
Once it reaches the desired temperature, remove from the oven and allow it to rest for about 20 minutes before carving.
Serve with the pan juices on the side.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/a-delicious-ham-recipe-from-emeril/