Glam up Your Dinner Table with Whiskey Glazed Ham Carnitas
You may have had ham in one hundred ways but here’s something unusual. We call it unusual not because we can bet you haven’t tried it yet with a whiskey glaze, but because it’s prepared differently — more like sweet baked ham. This makes a lot of difference. Besides, let us remind you, crispy fried ham carnitas are to die for anyway.
- 1 bone-in ham approximately 20 lb
- 1 gallon of white vinegar although you won’t need it entirely
- For the whiskey glaze
- 6 cloves of garlic, peeled and grated
- 1 tbsp canola oil
- ½ cup of water
- 1 cup of pineapple juice
- ¾ cup of brown sugar
- ¾ cup of teriyaki sauce
- ¾ cup of whiskey, preferably Jameson Irish Whiskey
- ¼ - ½ tbsp cayenne pepper
- 4 tbsp cornstarch mixed with 4 tsp of water
Put the ham in a large pot, ensuring there is some space left in it. Add one cup of vinegar and two cups of water alternately till the ham is submerged. Bring to a boil and, after five minutes, turn down the heat to simmer for a good two and a half to three hours. This should be enough for the ham to soften.
Now place the ham on a tray to cool. Once it has cooled down, shred into small pieces using a fork.
Preheat the oven to 450 degrees Fahrenheit.
While the ham is getting cooked, prepare the glaze.
Take a medium-sized pot and put it over low heat. Add oil to it. When the oil begins to smoke, add the grated garlic and stir fry for 20 seconds. Add the remaining ingredients needed to make the glaze except the cornstarch mixture. Bring this mixture to a boil and add the cornstarch mixture a little at a time, whisking constantly to blend it well.
Boil the mixture some more and then turn down the heat. Simmer for about 20 minutes. When it is done, you should have about two-and-a-half cups of glaze. Keep it aside.
When the ham is done, put it in a large bowl and pour the whiskey glaze from top. Toss the ham in it and ensure that it is well coated. Place onto baking sheets and bake for 30 minutes.
Your whiskey glazed ham carnitas are ready!
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