Bourbon-Glazed Ham

Using a bone-in ham is important because bone intensifies the flavor of the meat. A glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements the saltiness of the meat.

  • Prep:
  • Total Time:
  • Servings: 12
Bourbon-Glazed Ham

Source: Martha Stewart Living Television

Ingredients

  • 1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
  • 3/4 cup packed light-brown sugar
  • 1/4 cup Dijon mustard
  • 2 tablespoons bourbon, cider, or water

Directions

  1. Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

  2. In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.

  3. Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.

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