New York could face ‘political earthquake’ come Election Day.
To see other recipes from America’s Test Kitchen and other shows, visit Cooking with WSKG. You can watch past episodes of America’s Test Kitchen on WSKG Passport.įor more information about WSKG Passport, please visit our support page. Slice ham and serve, passing caramel sauce separately. Add reserved juices to remaining 1 cup caramel and whisk to combine.Ĥ. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. Reserve ¼ cup juices from bag discard bag and remaining juices. Once oven reaches temperature, remove ham from bag and transfer to carving board. Remove sheet from oven and increase oven temperature to 450 degrees. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.ģ. When bubbling subsides, add pepper and five-spice powder. Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds set aside. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.Ģ. Tie bag shut and place ham cut side down on prepared wire rack. Insert temperature probe (if using) through top of ham into center. Unwrap ham and, if necessary, discard plastic disk covering bone. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Adjust oven rack to lower-middle position and heat oven to 250 degrees. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.ġ (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank endġ. We recommend a shank-end ham because the bone configuration makes it easier to carve look for a half ham with a tapered, pointed end. Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel
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