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Tequila Red Pepper Jelly Ham with Tortillas MARIO BATALI

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Mario gives the classic holiday ham a merry makeover.

ingredients
TEQUILA RED PEPPER JELLY HAM WITH TORTILLAS
1 smoked boneless ham (7-9 pounds)
1 recipe tomatillo salsa (to serve, http://abc.go.com/shows/the-chew/recipes/tomatillo-salsa-mario-batali)
RED PEPPER JELLY GLAZE:
1/2 cup red pepper jelly
2 tablespoons water
1 orange (zest)
1 tablespoon dark brown sugar
2 tablespoons gold tequila
1/4 cup pickled jalapenos (finely chopped, plus additional to garnish)
TORTILLAS :
4 1/4 cups cake flour (plus extra for dusting)
1 tablespoon baking powder
1 teaspoon Kosher salt
2/3 cup lard or solid vegetable shortening (cut into tablespoons and chilled)
1 cup ice water
SPICY HONEY (TO SERVE):
1 cup honey
2 teaspoons red pepper flakes
1/2 teaspoon Kosher salt
1 orange (zest and juice)
1 bunch scallions (thinly sliced on a bias)
1 bunch cilantro (roughly chopped)

directions
Preheat the oven to 325ºF.
Place the ham on a rack in a roasting pan to come to room temperature. Score the ham with a knife. Set aside.
For the Red Pepper Jelly Glaze: In a medium saucepan, over medium heat, add the red pepper jelly, water, the zest of the orange, dark brown sugar, tequila, and pickled jalapenos. Whisk to combine and allow to simmer for 5 minutes. Set aside to cool slightly.
Brush the glaze over the ham and place in the oven for an hour, or until the ham is warmed through and the internal temperature reaches 140ºF. Continue to glaze every 15 minutes. Remove from the oven and allow to rest for 20 minutes.
For the Tortillas: Place the griddle or large cast iron skill over medium heat.
In the bowl of a food processor, add flour, baking powder, and salt and pulse to combine. Scatter the pieces of lard over the flour and pulse until just incorporated. With the motor running, add the water and pulse until the dough begins to clump together.
Turn the dough out and press into a ball. Cut the dough into 12 pieces. On a lightly floured surface, roll each piece into a 6-inch dough round using a rolling pin or tortilla press.
Place the rounds on griddle and allow to cook until light golden-brown, about 1-2 minutes per side. Remove to a baking sheet and keep warm.
To Serve: Thinly slice the ham, serve with tortillas, spicy honey, tomatillo salsa, scallions, cilantro and pickled jalapenos.
For the Spicy Honey: Heat the honey in a small saucepan over medium heat. Add the red pepper flakes, salt, orange zest and juice. Allow to simmer for 5-10 minutes. Remove from heat and allow to cool slightly.
Tip: Make the glaze in advance, store in an airtight container and use as a condiment all holiday season long!

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