Ham With Bourbon Peach Glaze Recipes

PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

HAM WITH MARMALADE BOURBON GLAZE

Steps:

• 1.Bake ham per package directions.
• 2.For the glaze: combine rest of ingredients and mix well.
• 3.When ham has 20 minutes left to cook, remove from oven and brush on glaze; allow to cook for 10 minutes, then brush on a second layer of glaze and allow to cook for another 10 minutes. Remove from oven and let rest 10 minutes before serving.

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-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.

HAM WITH PEACH GLAZE

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Secure pineapple slices and cherries on ham with toothpicks. , In a small bowl, combine the brown sugar, peach nectar, vinegar and ground cloves. Spoon half of glaze over ham., Cover and bake at 350° for 2 hours. Uncover; bake 20-30 minutes longer or until a thermometer reads 140°, basting twice with remaining glaze.

BOURBON-GLAZED HAM

Steps:

• Heat oven to 325°F. Spray shallow roasting pan or 15x10x1-inch pan with cooking spray. Place ham, fat side up, on rack in shallow pan. Score outside of ham in diamond pattern; insert cloves into diamond shapes. (To make inserting cloves easier, use small paring knife or toothpick to make small holes before inserting cloves.) Insert ovenproof meat thermometer in thickest part of ham. Bake 1 hour.
• In small bowl, stir together brown sugar, mustard and bourbon. Brush 1/2 of brown sugar mixture evenly over ham.
• Bake 30 minutes. Brush with remaining brown sugar mixture. Bake 40 to 50 minutes longer or until thermometer reads 140°F. If pan drippings start to burn, add up to 1/4 cup water to pan.
• Remove ham from oven; cover with foil and let stand 10 to 15 minutes for easier carving.

HAM WITH BOURBON PEACH GLAZE

Steps:

• Preheat oven to 325.
• Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriandar, and pepper. Cool slightly.
• Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 cup water into pan; place rack in pan. Brush ham with 1/4 cup preserves mixture. Bake at 325 for 2 hours or until a thermometer registers 140, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.

HAM WITH BOURBON PEACH GLAZE

Steps:

• 1. Preheat oven to 325 F. 2. Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly. 3. Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 c. water in pan; place rack in pan. Brush ham with 1/4 c. preserves mixture. Bake at 325 F for 2 hours or until a thermometer reads 140 F, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter and let stand 15 minutes. Discard cloves and add garnish before serving.

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.