Bourbon Brown Sugar Glazed Ham
Enough of the depressing stuff; here is the seriously awesome ham that I made for our Easter Dinner for two.
- 1/2 fully cooked smoked bone-in ham, not spiral cut (about 10 pounds)
- 1-1/2 cups packed brown sugar
- 3/4 cup dijon mustard
- 6 tablespoons bourbon
Trim all but 1/4 inch of fat from the ham, and score remaining fat in a criss-cross pattern, just deep enough to reach the meat without cutting it. Place ham, fat side up, on a rack in a roasting pan. Add 2 cups of water to the bottom of the pan. Tightly cover ham with foil and bake as directed on the package.
Mix brown sugar, mustard, and bourbon well, and set aside.
When the internal temperature of the ham reaches 100 degrees, begin basting every 20 minutes with the glaze. Continue baking until internal temperature of the ham reaches 160 degrees. Remove the ham from the oven and let stand 30 minutes before carving. The glaze in the bottom of the roasting pan can be used as a dipping sauce or thickened into a gravy for serving.
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically each day to your feed reader.
No comments yet.
Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>