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Barbecued Fresh Ham with
Ancho-Fig Compote

CHEFS Sale

“Carve a ham as if you were shaving the face of a friend.”
~ Henri Charpentier

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La Belle Cuisine

Barbecued Fresh Ham with
Ancho-Fig Compote
Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, © 2002,
American Express Publishing Corporation

 
Alibris

“The tangy sauce for this recipe is inspired by both the tomato- and
vinegar-based barbecue sauces from the western and eastern parts of
Tennessee. The ham is marinated in the barbecue sauce overnight,
so plan accordingly.”

12 servings, plus leftovers

One 28-ounce can whole tomatoes,
coarsely chopped, with their liquid
2 cups white vinegar
2 cups water
2 1/2 tablespoons honey
2 1/2 tablespoons unsulphured molasses
1 1/2 tablespoons tomato paste
8 garlic cloves
4 dried chipotle chiles, stems discarded
2 tablespoons kosher salt
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 tablespoon whole black peppercorns
1 bay leaf
One 10-pound fresh ham, bone-in
Salt and freshly ground pepper
1 cup chicken stock or canned
low-sodium broth
Ancho-Fig Compote, for serving
(recipe follows)

1. In a large saucepan, combine the tomatoes and their liquid with the
vinegar, water, honey, molasses, tomato paste, garlic, chipotles,
kosher salt, coriander, cumin, peppercorns, and bay leaf and sim-
mer over low heat for 2 3/4 hours, stirring occasionally. Let cool.
Remove the bay leaf.
2. Working in batches, purée the sauce in a blender. Refrigerate 1/2 cup
of the sauce. Put the ham in a deep bowl or pot and pour the rest of
the sauce over it. Turn the ham to coat it, then cover with plastic
wrap and refrigerate overnight. Bring the ham to room temperature
before proceeding.
3. Preheat the oven to 400 degrees F. Transfer the ham to a roasting
pan; reserve the marinade. Add 1/2 cup water to the roasting pan.
Season the ham with salt and pepper, brush it with some of the
reserved marinade and roast for 30 minutes. Reduce the oven
temperature to 300 degrees F. Cover the ham loosely with foil and
roast for about 4 hours longer, basting it with marinade every 15
minutes and adding a few tablespoons of water to the pan when it
seems dry. The ham is done when an instant-read thermometer
inserted into the thickest part registers 145 degrees F. Discard the
remaining marinade.
4. Transfer the ham to a carving board and let stand for 20 minutes.
Pour the juices from the roasting pan into a bowl and skim off the
fat. Return the juices to the roasting pan and set it over moderately
high heat. Add the chicken stock and bring to a simmer, scraping
up any browned bits from the bottom of the pan with a wooden
spoon. Stir in the reserved 1/2 cup of sauce and bring to a boil.
Pour the barbecue sauce into a warmed gravy boat.
5. Carve the ham and serve with the barbecue jus and the Ancho-
Fig Compote.
- Scott Howell

Make Ahead – The puréed barbecue sauce can be refrigerated for 1 week.

Wine – The salty, pungent ham suggests a red or white that has good fruit
and no strong oak flavors. Try a soft, off-dry Chenin Blanc from Washington
State, such as the 1999 Hogue Cellars, or a bright, fruity-spicy Australian
Shiraz, such as the 1997 Wynn’s.

Ancho-Fig Compote

Makes about 3 cups

“This sweet-hot compote is marvelous with the pungent ham…”

1 small ancho chile
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 pound moist dried figs, cut into
3/4-inch pieces
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon fresh thyme leaves

1. Soak the ancho in hot water until softened, about 10 minutes. Drain
and pat dry; discard the stem and seeds. Slice the chile into thin strips.
2. Heat the oil in a medium saucepan. Add the ancho and onion, cover
and cook over moderately low heat until the onion softens, about 4
minutes. Add the figs and cook for 5 minutes, then add the water,
vinegar and thyme and simmer for 30 minutes, or until the figs are
tender and the compote has thickened.

Make Ahead – The Ancho-Fig Compote can be made ahead and
refrigerated for up to 5 days.

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