Ham With Bourbon Molasses And Pecan Glaze Recipes

HAM WITH BOURBON, MOLASSES, AND PECAN GLAZE

Steps:

• Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
• Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
• Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

COUNTRY-BAKED HAM WITH BOURBON MOLASSES GLAZE

Steps:

• Remove skin from ham, leaving 1/4 to 1/2-inch of fat on ham. Score the fat into diamond shapes and insert cloves in a decorative manner. In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze.

HAM WITH BOURBON, MAPLE SYRUP AND PECAN GLAZE

Steps:

• Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes.
• Combine sugar, pecans, molasses, and mustard in bowl.
• Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.)
• Cover; chill.
• Bring to room temperature before using.
• Position rack in bottom third of oven and preheat to 325°F
• Line large roasting pan with heavy-duty foil, leaving overhang on all sides.
• Trim off skin and all but 1/4 inch fat from ham.
• Place ham, fat side up, in prepared pan.
• Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
• Remove ham from oven; increase oven temperature to 425°F
• Lightly score fat on ham in diamond pattern.
• Rub glaze thickly over top and sides of ham.
• Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.
• Let ham stand at least 20 minutes and up to 45 minutes.
• Serve with chutney and spoon bread.