Bourbon Honey Ham Glaze 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 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.

HONEY BOURBON GLAZED HAM

Steps:

• Preheat oven to 325°F (165°C). Place a rack in a large baking pan. Set aside.
• Rinse the ham under cold water. Pat the ham dry and place, cut side down on the baking rack. Cover, and bake for 20 minutes,
• Pour the bourbon and apple juice in a small saucepan and boil over medium-high heat until reduced to 1/2 cup. In a bowl, combine the brown sugar, honey, and cayenne and stir till well bended. Add the reduced bourbon mixture to the sugar mixture and stir to form a paste.
• Remove the ham from the oven and increase the heat to 400°F (200°C). Remove the skin and most of the fat. Then score the surface in two different directions, to create diamond cuts. Brush the paste evenly over the top and sides of the ham.
• Return the ham to the oven and bake, uncovered, for 20-30 minutes, or until the skin turns deep brown in color.
• Remove the ham from the oven and let sit for 20 minutes before slicing and serving.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

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.

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.)

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.