Roasted Ham with Salsa Macha
Directions
- 1Add 3 cups of avocado oil to a skillet set to high heat.
- 2Once the oil is hot, fry 8 chiles ancho one by one for about 10 seconds each.
- 3Next, fry 4 chiles de arbol for about 10 seconds, being careful as they burn fast.
- 4Add half a white onion and fry for about 2 minutes or until golden.
- 5Add 6 sliced garlic cloves and fry for about 2 minutes.
- 6Lastly, add half a cup of peanuts and fry for about 3 minutes.
- 7Take out the peanuts once done.
- 8Add all the fried ingredients into the blender, including the oil once it cools down.
- 9Blend using the pulse method to avoid over-blending until it reaches a chunky consistency.
- 10Pour the salsa macha into a bowl.
- 11Add 1 and a half cups of honey to the salsa macha.
- 12Sprinkle some salt into the mixture.
- 13Whisk everything until well incorporated.
- 14Apply about half of the salsa macha to the ham, ensuring it gets in between the slices.
- 15Sprinkle sesame seeds on top of the ham.
- 16Cover the ham with foil and bake at 275 degrees for 10 minutes per pound (for an 8lb ham, this is 80 minutes).
- 17After 1 hour and 20 minutes (80 minutes), take the ham out of the oven.
- 18Baste the ham with the pan juices and add more salsa macha on top, ensuring it gets into the slices.
- 19Increase the heat to 425 degrees and cook uncovered for about 20 minutes.
- 20After 20 minutes, the ham is ready to be served.
Ingredients
- 3 cups avocado oil
- 8 chiles ancho
- 4 chiles de arbol
- 0.5 white onion
- 6 sliced garlic cloves
- 0.5 cup peanuts
- 1.5 cups honey
- 1 pinch salt
- 8 lb ham
- 1 handful sesame seeds
Equipment
skillettongsblenderwhiskroasting panfoil
Tips
- Be very careful when frying chiles de arbol as they burn fast.
- Use the pulse method when blending to avoid over-blending.
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