I tend to be more of a traditionalist when it comes to the holiday. That means turkey for Thanksgiving, either ham or turkey for Christmas and definitely ham on Easter. However, after the nightmare of the Ham Burn of Christmas of 2010, I’m sure you can understand why I was a little gun shy.
This Easter, I wanted to mix two of my favorite flavors – bourbon and cider – for a glaze that really would kick the ham into high gear. And, an added bonus is with a fully cooked ham, there would be no boiling, no drama and definitely none of those “what is in those” packets to glaze the ham.
When I began to cook the ham, I started with the ham cut side down in the roasting pan and, halfway through the process, flipped it up on its side. The cider in the roasting pan also added some serious flavor and the glaze, – well – I have to say that this glaze ROCKED! There is nothing like a little Makers Mark to bring some flavor to the party. I served the ham with a bit of the reserved glaze drizzled over the meat. As is the case with most holidays, it is ham for days around these parts, which now presents a new opportunity – what to do with the leftovers. Wait til you see what I did
What’s your favorite recipe for leftovers?
- 4-5 pound fully cooked bone-in ham
- 2 cups Apple Cider, divided
- 1/3 cup brown sugar, firmly packed
- 1/3 cup Dijon Mustard
- 1 clove garlic, finally minced
- 1 cup Bourbon
- Preheat oven to 350°F.
- Line your roasting pan with aluminum foil for easy cleanup.
- Place the ham in the roasting pan, cut side down.
- Pour 1 cup of the apple cider mixture over the ham and place in the oven.
- Let the ham roast in the oven for 45 minutes while you prepare the glaze.
- On a stove, in a heavy bottomed saucepan, add the remaining cider, brown sugar, mustard, garlic and stir to combine. Let it come to a boil and then turn off the heat.
- Off the heat, add the bourbon. Return to the heat.
- Bring to a boil and reduce to a simmer until it is reduced by half.
- When it is reduced, set aside a small amount for serving.
- After 45 minutes, remove the ham from the oven and flip the ham so it is resting on its side.
- Glaze the ham and continue to baste about every 15 – 20 minutes until the ham is fully heated through and the glaze has formed a nice coating.
- Remove from the oven, let rest for 10 minutes and carve.
Gather the ingredients
Everything Is Better With Bourbon
Look at that shiny glaze!
Total hatchet-carving job but I’ll just call it rustic. Plus – it’s the flavor that counts, right?
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