Traditional Honey Bourbon Glazed Ham
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
If you've decided to buy a pre-made smoked ham on the bone for the holiday, saving time and effort, this simple recipe will easily transform it and give it a homemade look. A glaze made from honey, orange marmalade, molasses, and bourbon (or whiskey) will come to the rescue. This combination will imbue the ham with an extraordinary, unique flavor, giving the meat a luscious shine and aroma. Simply brush the glaze over the ham and bake in the oven until the glaze sets. None of your guests will even guess you were eating a pre-made meal!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole smoked ham on the bone weighing 2.3 kg.
- 2/3 cup bourbon or whiskey
- 1 cup clover honey
- 1/3 cup molasses
- 0.5 cup natural orange marmalade
- 1/8 cup whole cloves
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium saucepan, combine bourbon, honey, molasses, and marmalade and simmer over low heat, stirring occasionally, for 15 minutes or until the glaze has thickened and reduced by half. When measuring honey and molasses, spray the measuring cup with cooking spray to ensure accurate measurements.. Put it aside.
- Using a sharp knife, make grid-like cuts in the fat layer. Insert whole cloves into the intersections of the lines.
- Spread half the glaze over the ham and bake, uncovered, for 30 minutes. Brush occasionally with the remaining glaze and continue baking for another 15 minutes. Let the ham rest for 20 minutes before slicing.
Categories:
recipe / Oven / Winter dishes / Dinner / Festive dishes / New Year / Christmas / Main courses / Meat / American cuisine / Sandra Lee
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