Pork knuckle in honey glaze with brandy and allspice

Ingredients:

• 1 piece of ready-made smoked ham weighing 3.5-4.5 kg (ham or knuckle)
• 2 tbsp (30 g) butter
• 1 small shallot, chopped
• 1/3 cup brandy
• 0.5 cups honey
• 2 tbsp allspice peas or a mixture, ground

Preparation:

1. Let the ham sit at room temperature for 30 minutes. Preheat the oven to 160°C.
2. Trim the skin from the ham if necessary. Make a grid pattern in the fat without cutting into the meat. Place the ham flat side down on the rack in a roasting pan.
3. Add 1/4 inch of water to the bottom of the roasting pan. Roast the ham until the internal temperature reaches approximately 130°F (55°C), about 2.5 hours, or 15 minutes per pound (0.5 kg) of ham.
4. Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until softened, about 1 minute. Remove from the heat and pour in the brandy. Return to the heat and continue cooking until the brandy has reduced by about half. Add the honey and pepper, and continue cooking until the mixture thickens, about 15 minutes.
5. Remove the ham from the oven when it reaches 135°F (55°C). Increase the oven temperature to 425°F (220°C). Spread some of the glaze over the entire surface of the ham. Add water to the bottom of the roasting pan if needed. Return the ham to the oven and roast, basting it with the remaining glaze every 10 minutes, until the ham is crisp and glossy, about 45 minutes more. Serve with any side dish. side dish.