All I Want for Christmas is a Ham with Big Flavor

December 7, 2012 | By | Comments (1)
honey bourbon ham sl l All I Want for Christmas is a Ham with Big Flavor

Photo: Beau Gustafson. Styling: Kacy Carroll.

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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  1. jan

    This combo never fails. One thing i have found after years of trial and error is to
    cook the whole ham, ends and all, for the best flavor. Shank or butt pieces just do not taste the same as preparing the entire ham.Not much more expensive, and easy to freeze left overs for soup , etc.

    December 8, 2012 at 12:03 pm

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