Ham With Bourbon Molasses And Pecan Glaze Recipes

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HAM WITH BOURBON, MAPLE SYRUP AND PECAN GLAZE



Ham With Bourbon, Maple Syrup and Pecan Glaze image

I found this in a 2005 Gourmet Magazine edition and made it this Christmas, it was a big hit and the guests were asking for leftovers and the recipe as well.

Provided by Pinaygourmet 345142

Categories     Ham

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup Bourbon
1 cup dark brown sugar (packed)
1 cup pecans, toasted, cooled, finely ground
1/4 cup light maple syrup
3 tablespoons dry mustard
16 lbs whole ham

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.

Nutrition Facts : Calories 1754.2, Fat 132.4, SaturatedFat 44, Cholesterol 423.4, Sodium 7537.4, Carbohydrate 32.5, Fiber 1.3, Sugar 19.3, Protein 100

COUNTRY-BAKED HAM WITH BOURBON MOLASSES GLAZE



Country-Baked Ham with Bourbon Molasses Glaze image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield depends on size of ham.

Number Of Ingredients 5

1 smoked ham (New York State) 12 to 14 pounds
Cloves
1 cup bourbon
2 cups molasses
1 tablespoon peppercorns

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, MOLASSES, AND PECAN GLAZE



Ham with Bourbon, Molasses, and Pecan Glaze image

Provided by Bruce Aidells

Categories     Bourbon     Fruit Juice     Mustard     Roast     Christmas     Ham     Pecan     Molasses     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard
1 whole bone-in 16- to 18-pound ham
Tangerine Chutney
Buttermilk Spoon Bread

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.

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  • 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.
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