Bourbon and Brown Sugar-Crusted Ham
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Bone-in smoked ham, butt or upper half (7 to 9lbs.24-30 whole cloves1-1/2 cups golden brown sugar, packed1-1/2 tbsp. dry mustard5 tbsp. bourbon whiskey3-1/2 cups apple cider1/3 cup pure maple syrup1/3 cup cherry grenadine syrup
Serves 8 or 9
Have ready a roasting pan just large enough to hold the ham without crowding. Place a flat roasting rack in the pan.
Using a sharp boning knife, trim away any skin and all but 1/4 ince of the external fat from the ham. Set the ham fat-side-up, and make parallel cuts 1/2 inch deep and 1-1/2 inches apart all over the ham. Give the ham a quarter turn and repeat to produce a cross-hatched diamond-like pattern. Stick a clove in the center of each diamond.
In a small bowl, combine the sugar, mustard, bourbon and mix to form a paste. Rub the paste all over the ham. Set the ham, fat side up, on the rack in the pan; cover loosely with plastic wrap, and set aside until ready to bake.
About 30 minutes before baking the ham, position a rack in the lower third of the oven and preheat oven to 350 degrees.
Pour about 2-1/2 cups of the apple cider into the pan to a depth of 1/4 inch. Bake the ham uncovered, basting at least twice and adding the remaining apple cider as needed to maintain the 1/4 inch depth, until an instant-read thermomenter inserted into the center of the ham (not touching the bone) registers 120 : about 1-3/4 to 2 hours.
Transfer the ham to a carving board or warmed platter and tent with aluminum foil. Let the ham rest for 20 minutes before carving to allow the juices to set.
Meanwhile, pour the pan juices into a 4-cup heat proof measuring cup for 5 minutes to allow the fat to rise to the top. Spoon off the fat and discard.
Pour the defatted pan juices into a small saucepan and bring to a simmer over medium-high heat. Whisk in the maple syrup and cherry syrup, bring to a boil for 1 minute and pour into a gravy boat. Serve with the ham.
Number of Servings: 10
Recipe submitted by SparkPeople user FAYBRO.
Have ready a roasting pan just large enough to hold the ham without crowding. Place a flat roasting rack in the pan.
Using a sharp boning knife, trim away any skin and all but 1/4 ince of the external fat from the ham. Set the ham fat-side-up, and make parallel cuts 1/2 inch deep and 1-1/2 inches apart all over the ham. Give the ham a quarter turn and repeat to produce a cross-hatched diamond-like pattern. Stick a clove in the center of each diamond.
In a small bowl, combine the sugar, mustard, bourbon and mix to form a paste. Rub the paste all over the ham. Set the ham, fat side up, on the rack in the pan; cover loosely with plastic wrap, and set aside until ready to bake.
About 30 minutes before baking the ham, position a rack in the lower third of the oven and preheat oven to 350 degrees.
Pour about 2-1/2 cups of the apple cider into the pan to a depth of 1/4 inch. Bake the ham uncovered, basting at least twice and adding the remaining apple cider as needed to maintain the 1/4 inch depth, until an instant-read thermomenter inserted into the center of the ham (not touching the bone) registers 120 : about 1-3/4 to 2 hours.
Transfer the ham to a carving board or warmed platter and tent with aluminum foil. Let the ham rest for 20 minutes before carving to allow the juices to set.
Meanwhile, pour the pan juices into a 4-cup heat proof measuring cup for 5 minutes to allow the fat to rise to the top. Spoon off the fat and discard.
Pour the defatted pan juices into a small saucepan and bring to a simmer over medium-high heat. Whisk in the maple syrup and cherry syrup, bring to a boil for 1 minute and pour into a gravy boat. Serve with the ham.
Number of Servings: 10
Recipe submitted by SparkPeople user FAYBRO.
Nutritional Info Amount Per Serving
- Calories: 151.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 13.8 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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