Ingredients

• 1 (8–10-pound) shank-end, spiral-sliced, bone-in ham
• 3 Scotch bonnet or habanero chiles, seeds removed, finely chopped
• 4 garlic cloves, finely grated
• 1 tablespoon finely grated peeled ginger
• 1/2 cup tamarind concentrate
• 1/2 cup plus 1 tablespoon honey
• Kosher salt
• 1/2 cup dry red wine
• 5 tablespoons unsalted butter, cut into pieces

Instructions

1. Let ham sit at room temperature 1 hour for even baking.
2. Place a rack in lower third of oven; preheat to 300°F. Wrap ham tightly in foil and place on a wire rack set inside a foil-lined rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest part of ham, avoiding the bone, registers 120°F, 1 1/2–2 hours.
3. Meanwhile, mix chiles, garlic, ginger, tamarind, and 1/2 cup honey in a small bowl; season lightly with salt. Set 1/3 cup glaze aside for sauce.
4. Remove ham from oven and uncover. Increase oven temperature to 450°F. Brush ham with 1/3 cup glaze and bake 10 minutes. Brush with another 1/3 cup glaze and bake until surface is crisp and looks lacquered, 10–15 minutes. Remove from oven and tent with foil; let ham rest 20 minutes before slicing.
5. Meanwhile, bring wine to a boil in a small saucepan over medium heat; cook until reduced by half, about 5 minutes. Whisk in reserved 1/3 cup glaze and remaining 1 Tbsp. honey. Cook, stirring often, until fragrant, about 2 minutes. Add butter 1 piece at a time, incorporating completely before adding more, until sauce is glossy, about 3 minutes. Taste and season with salt.
6. Serve ham with sauce alongside.
7. Glaze can be made 1 day ahead. Cover and chill. Bring to room temperature before using.