Citrus-glazed ham with jalapeño peppers

Ingredients:

• 1 piece of ready-made smoked ham weighing 3.5-4.5 kg (ham or knuckle)
• 2/3 cup freshly squeezed lemon juice (3-4 lemons)
• 1/3 cup freshly squeezed lime juice (about 4 limes)
• 0.5 tbsp. hot pepper confiture
• 1 teaspoon Worcestershire sauce
• 1 jalapeño, halved, seeded and thinly sliced

Preparation:

1. Let the ham sit at room temperature for 30 minutes. Preheat the oven to 160°C. Trim the skin from the ham if necessary.
2. Make a grid pattern in the fat without cutting the meat. Place the ham flat side down on the rack in a roasting pan. Pour 1/4 inch of water into 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.
3. Meanwhile, in a small saucepan, combine the lemon and lime juices, peppercorn preserves, Worcestershire sauce, and jalapeño. Bring to a boil and simmer until the mixture thickens to about 3/4 cup, about 20 minutes.
4. Remove the ham from the oven when it reaches 135°F (55°C). Increase the oven temperature to 425°F (220°C). Spread half the glaze over the entire surface of the ham. Add water to the bottom of the roasting pan if needed.
5. Return the ham to the oven and bake, basting every 10 minutes with the remaining glaze, until the ham is golden brown and glossy, about 45 minutes more.