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Recipe Detail Page
Moroccan-Spiced Preserved Lemon Glaze
Holiday 2018
A festive ham gets an exotic twist with a glaze that uses North African ingredients to create a tangy, spicy finish. Its lemony kick would also go well with halibut steaks or roast poultry. Preserved lemons are a North African pickle made by canning lemons in salt and lemon juice. Look for them in specialty grocery stores. Drain the lemons, then remove and discard the flesh and seeds before using the rind.
Makes about ⅓ cup (150 mL); enough for one 8-lb (3.63 kg) fully cooked bone-in smoked ham or picnic shoulder
⅔ cup (150 mL) water
½ cup (125 mL) finely minced rind of drained preserved lemons
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) lemon marmalade
½ tsp (2 mL) each, ground cumin and ginger
¼ tsp (1 mL) each, freshly ground black pepper, hot pepper flakes, ground cinnamon and coriander
1 tbsp (15 mL) olive oil
8 lb (3.63 kg) fully cooked bone-in smoked ham or picnic shoulder
Whole cloves as needed
1. In a medium saucepan, combine water, minced preserved lemon rind, sugar, marmalade, cumin, ginger, pepper, hot pepper flakes, cinnamon and coriander. Bring to a boil over high heat, stirring to dissolve sugar.
2. Reduce heat to medium-low and simmer, uncovered, stirring often and scraping down sides of saucepan as needed, until mixture has reduced to about ⅔ cup (150 mL) and is jam-like but still a little loose, about 20 minutes. Remove from heat, stir in oil and let cool slightly.
3. Prepare and cook ham using your favourite recipe, omitting any salt, and studding ham with cloves. Thirty minutes before ham is ready, brush all over with one-third of glaze. Roast for 15 minutes, then brush with a further one-third of glaze.
4. When ready, remove ham from oven, then brush with remaining glaze. Let stand for at least 15 minutes before slicing.
Makes about ⅓ cup (150 mL); enough for one 8-lb (3.63 kg) fully cooked bone-in smoked ham or picnic shoulder
