Dulce de Leche-Glazed Ham

• 1/2 cup dulce de leche
• 6 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1 large garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups chicken stock
• One 10-pound bone-in smoked ham
• 1 medium onion, thinly sliced

1. Preheat the oven to 375.
2. In a small bowl, whisk the dulce de leche with the two mustards, and the garlic and cayenne.
3. Whisk in 1/4 cup of the stock.
4. Trim the skin off the ham, leaving a 1/4-inch-thick layer of fat.
5. Score the fat in a shallow cross-hatch pattern.
6. Spread the onion slices in a large roasting pan.
7. Set the ham on top and add 1/2 cup of the stock.
8. Cover the ham with parchment paper, then cover the roasting pan with foil.
9. Roast the ham for 1 1/4 hours.
10. Remove the foil and parchment, brush the ham with all but 1/4 cup of the dulce de leche glaze.
11. Roast the ham for 1 hour longer, or until nicely glazed all over.
12. Transfer the ham to a cutting board and let rest for at least 15 minutes.
13. Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible.
14. Set the roasting pan over 2 burners.
15. Add the remaining 1/2 cup of stock and cook, scraping up any browned bits from the bottom and side of the pan.
16. Pour the deglazed liquid into the saucepan.
17. Whisk in the remaining 1/4 cup of dulce de leche glaze and bring to a boil.
18. Transfer the gravy to a warmed gravy boat.
19. Thinly slice the ham and serve with the gravy.

leche, mustard, wholegrain mustard, garlic, cayenne pepper, chicken stock, ham, onion

Taken from www.foodandwine.com/recipes/dulce-de-leche-glazed-ham (may not work)