Name: Roasted Ham with Salsa Macha
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 12 to 16 servings
Ingredients: 4 cups grapeseed oil; 4 chiles de árbol, stemmed; 8 ancho chiles, stemmed and seeded; 1/2 medium white onion, diced; 6 garlic cloves, sliced thin; 1/2 cup raw Spanish peanuts; 2 cups honey; Kosher salt; One 6- to 8-pound bone-in, spiral-cut ham; 1/4 cup toasted white sesame seeds

For make the salsa macha: Heat the oil in a deep cast-iron skillet or a large Dutch oven to 350 degrees F.

Fry the chiles de árbol and ancho chiles in batches, about 30 seconds per batch. Use a slotted spoon to move everything around for even frying.

Strain out the chiles carefully with tongs, ensuring the oil drains out completely, and add to a clean large metal or glass bowl.

In the same oil, fry the onions until golden brown and all of the pieces float to the surface, about 8 minutes. This ensures that all of the water has evaporated from the onion. Carefully strain out the onions with a large slotted spoon and add to the chile bowl.

Next, fry the garlic slices until golden brown and floating, 3 to 4 minutes. Strain out with a slotted spoon and add to the chile bowl.

Lastly, fry the peanuts until golden brown, 3 to 4 minutes. Add to chile bowl. Allow the oil to cool completely in the pan and reserve for the next step.

Once the oil has cooled, add the fried mixture to a blender or food processor in batches, filling it a quarter of the way up, and ladle in the cooled frying oil until the ingredients are submerged.

Pulse or blend on low until everything is evenly broken down. Pour the salsa out into a new clean bowl. Repeat with the remaining fried mixture and oil. Whisk in the honey and season with salt.

For the ham: Place the ham on a roasting rack set over a sheet pan, making sure the ham sits flat (cut the base as necessary). Allow the ham to come to room temperature.

Arrange a rack in the lower third of the oven and preheat to 400 degrees F.

Smother the ham with 2 cups of the salsa macha and honey glaze, ensuring that the glaze coats the entire surface of the ham. Sprinkle the sesame seeds over the smothered ham. Cover the ham with aluminum foil and roast for 10 to 13 minutes per pound. Keep the ham covered with the foil for the first hour, then remove the foil and baste the ham with the juices and/or add more glaze.

Carefully remove the ham from the oven and let it rest for 15 minutes before moving it to a platter. Add another cup of the glaze once the ham is on the serving platter and serve.

Roasted Ham with Salsa Macha

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