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 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 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.)

BAKED HAM WITH BOURBON GLAZE

Steps:

• Microwave honey and molasses in a 1 quart glass dish at high 1 minute. Whisk to blend. Whisk in bourbon, juice, and mustard.
• Remove the skin and fat from the ham. Place ham in a lightly greased 13x9 inch pan. Make 1/4 inch cuts in ham in a diamond pattern. Pour glaze over ham.
• Bake on the lower oven rack at 350° for 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting every 15 minutes with glaze.
• Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.
• Remove and discard fat from the drippings. Bring drippings to a boil in a small saucepan. Serve warm with the ham.

BOURBON-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours. , In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing.

BOURBON BAKED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake at 325° for 2 hours., In a small saucepan, combine the remaining ingredients; cook and stir until smooth., Brush ham with some of the glaze; bake 20-25 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.