Salsa Macha, Guava Jam, Piloncillo & Agave Glazed Ham

A sweet–spicy holiday ham finished with caramelized guava and bright citrus pan jus.
2 hours
10-12
Medium

My noche buena dinner

This is exactly the ham my family ate on the 24th of December last year, and will probably eat again this year. Might seem intimidating at first, but its not too hard of a recipe, and very much worth it.

There hasn't been a year where around November my inbox doesn't get flooded asking me "what can I make my family for the holidays?" Hopefully I gave you enough options and sides so you can have a nice meal for whatever you might be celebrating.

Preparation

Ingredients

  • 1 9-pound smoked ham, fully cooked
  • ½ cup guava jam
  • ¼ cup agave syrup
  • 3–4 tablespoons salsa macha (use 1 tablespoon for less heat)
  • 1 cone piloncillo, diced finely with a knife
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon orange zest
  • Juice of 1 orange
  • Pinch of salt
  • Juice of 2 additional oranges (for the roasting pan)
  • 2 fresh guavas, cut into 8 wedges each
  • 1 tablespoon butter
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 325°F. Place the ham cut-side down in a roasting pan and pour the juice of 2 oranges into the bottom. Tent tightly with foil and bake for 1 hour to gently warm the ham without drying it out.
  2. While the ham bakes, combine the guava jam, agave, salsa macha, diced piloncillo, apple cider vinegar, Dijon, orange zest, orange juice, and salt. Blend until smooth. If the piloncillo needs help dissolving, warm the mixture gently over low heat until fully melted and incorporated.
  3. Remove the foil and increase oven temperature to 375°F. Brush the ham generously with the glaze and return it to the oven, uncovered, for 20–25 minutes, brushing again halfway through.
  4. Increase heat to 400°F and bake for another 10–15 minutes, until the glaze is glossy, bubbling, and deeply caramelized. For an even bolder finish, broil for 3–5 minutes, watching closely, until lightly charred in spots. Let the ham rest 10–15 minutes before slicing.
  5. Strain the juices from the roasting pan into a small saucepan. Warm over low heat and serve alongside the sliced ham.
  6. In a skillet, melt the butter with the sugar until lightly golden. Add the guava wedges and cook 4–5 minutes, until caramelized on the edges.
  7. Arrange the sliced ham on a platter, spoon warm citrus–salsa macha pan jus over the top, and garnish with the caramelized guava.

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