Honey Whiskey Clove Ham Recipes

HONEY WHISKEY CLOVE HAM

Steps:

• Combine honey, whiskey, and cloves in small bowl; mix until well blended.
• Place ham cut side down into roasting pan and brush with honey mixture.
• Cover with foil and bake at 275°F for 1 hour, or until heated through. Remove foil and increase oven to 425°F Brush with honey mixture and bake about 10 minutes, or until ham is golden brown.
• Remove from pan, place on serving platter and pour juices over ham.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

WHISKEY-GLAZED HAM

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

HONEY-AND-RYE-GLAZED HAM

Steps:

• Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
• Set one 12-14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2-2 hours.
• Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.