Bourbon Honey Glazed Ham Recipes

BOURBON-GLAZED HAM

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

HONEY BOURBON HORSERADISH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes.
• Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham.
• Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

HONEY-BOURBON GLAZED HAM

Steps:

• Preheat oven to 350 degrees F. 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 center of diamonds. Place ham in an aluminum foil-lined 13 x 9-inch pan.
• Stir together brown sugar and next 4 ingredients; spoon over ham.
• Bake at 350 degrees F 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 from oven, and let stand 30 minutes. Makes 16 servings.
• Ham 101: Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350 degree F oven to an internal temperature of 140 degrees F.
• Uncooked ham should be heated to an internal temperature of 160 degrees F in a 350 degree F oven. Plan to cook it 18 to 20 minutes per pound.
• Dry-cured ham is rubbed with salt and seasonings and then stored until the salt fully penetrates the meat.
• Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.

BOURBON HONEY HAM GLAZE

Steps:

• 1. Place ham on a baking pan, fat side up. Bake in a 350 degree oven for 15 minutes per pound or follow package directions.
• 2. While ham is baking, in a saucepan combine the bourbon and apple juice and bring to a boil. Cook over medium to medium-high heat until reduced to about ½ cup.
• 3. Remove from heat and add brown sugar, honey, and cayenne pepper. Stir to form a paste.
• 4. Remove the ham from the oven about 30 minutes before it is finished cooking.
• 5. Score the ham, if it is not already scored. You just want to slice through the very outer layer of the ham to help the glaze soak in.
• 6. Rub paste all over the top and sides of the ham.
• 7. Bake 20-30 minutes more or until the glaze is glossy and darkened.
• 8. Let ham sit a few minutes before slicing.

BOURBON HONEY GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half; stirring occasionally. Set aside.
• 3. With a sharp knife, cut diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross.
• 4. Spread half of the glaze over the ham.
• 5. Roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes.
• 6. Let ham stand for 20 minutes before slicing.