Recipe: Chef Allemeier’s Cardamom Clove Glazed Ham with Ginger Snap Crumb
During Chef Michael Allemeier‘s Alberta Milk session at Christmas in November at the Fairmont Jasper Park Lodge last month participants were treated to this Cardamon Clove Glazed Ham recipe (and the samples that came along with it). I soaked piece after piece of sliced ham into the leftover cardamom glaze – sticky and delicious – and I just couldn’t get enough!
After I found a bag of green cardamom pods at Superstore, I couldn’t wait to test out this recipe. The aroma will make your kitchen come alive with aroma of Christmas. Dig in and enjoy!
Cardamon Clove Glazed Ham with Ginger Snap Crumb
6-8 lbs – (3-4 kg) bone in ham
2 cups brown sugar
1/2 cup unsalted butter
1/2 cup dark rum
1/3 cup molasses
3 tbsp cider vinegar
15 pieces green cardamon pods, broken
15 whole cloves
Ginger Snap Crumb:
1 cup ginger snap cookies (approx 12 – 14 cookies, finely ground)
3 tbsp butter
salt to taste
Preheat oven to 325 F
Trim any excess fat from the ham and create a nice scored diamond pattern with a sharp knife in the fat. Do not cut into the meat.
Place ham into a roasting pan and roast for 30 minutes. After 30 minutes remove from the oven and brush well with the Cardamon Clove Glaze, return to the oven and continue to roast. Brush the ham every 20 minutes until the internal temperature reaches 170 F. Let rest in a warm place for 15 minutes before carving.
When serving, thinly slice the ham and arrange on a serving plate. Sprinkle some of the Ginger Snap Crumb over top of the Glazed Ham for a great texture and flavour Drizzle with some of the remaining glaze.
Cardamon Clove Glaze:
In a pot combine all the ingredients and bring to a simmer over medium heat.
Simmer, stirring often until the glaze has reached the consistency of maple syrup.
Taste the glaze. Once the desired clove and cardamom flavour has been reached, strain the glaze and set aside until needed.
Singer Snap Crumb:
Process ginger snap cookies in a food processor or blender until smooth. Measure one cup (250 ml) of the cookie crumbs.
Melt butter over low heat. Add the ginger snap crumbs and mix well.
Cook over medium heat, stirring, for 2 – 4 minutes until fragrant. Add a pinch of salt if needed.
Remove from heat and set aside until needed.