Glynda Anderson of Douglasville, Georgia, wants her holiday ham to have flavor all the way through, the way spiral-cut hams do. Our advice–baste, baste, baste! And what better combination to baste with than bourbon, mustard, and honey?
Honey-Bourbon Glazed Ham
Makes 15 servings
Hands-on time: 20 min.; Total time: 3 hr., 20 min.
1 (91/4-lb.) fully cooked, bone-in ham
40 whole cloves
1/2 cup firmly packed light brown sugar
1/2 cup honey
1/2 cup bourbon
1/3 cup Creole mustard
1/3 cup molasses
1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.
2. Stir together brown sugar and next 4 ingredients; spoon over ham.
3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.
Honey-Bourbon Boneless Glazed Ham: Substitute 1 (4-lb.) smoked, fully cooked boneless ham for bone-in. Reduce cloves to 3 (do not insert into ham). Stir together brown sugar mixture as directed in Step 2; stir in cloves. Place ham in a foil-lined 13- x 9-inch pan. Pour sauce over ham. Bake as directed, reducing bake time to 1 hour and basting every 30 minutes. Makes 10 servings. Hands-on time: 10 min.; Total time: 1 hr., 10 min.
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