Honey Baked Ham Recipe with Bourbon Glaze
This honey baked ham recipe is a holiday tradition in my house. My mother
served honey baked ham every Easter and if we were lucky, we'd get it again for
- 12 to 14 pound smoked ham, the precooked variety
- 3/4 cup of bourbon
- 1 1/2 cups packed brown sugar
- 1/2 cup raw honey
- 1 tablespoon dried mustard
- 3/4 cup whole cloves
- 2 peeled and sectioned oranges
Set the oven to 325 degrees.
Place the ham comfortably on the rack of a shallow roasting pan. The ham
should be placed fat side up.
Put the ham on the middle rack of the oven. Bake for 2 hours, or until a fork
easily pierces the ham.
Remove the ham from the oven and allow it to cool enough to handle. With a
knife, remove the rind.
Score the ham by making cuts 1/2 inch apart in a crosswise and lengthwise
fashion. Make sure to cut all the way through the fat. The knife should just reach
Use 1/2 cup of whiskey to baste the ham. Combine the rest of the whiskey,
sugar, honey and mustard. Distribute this mixture over the ham and pat into the
In each scored intersection of the fat, place a clove. Arrange the orange slices in
a pleasing fashion on top of the ham and use toothpicks to secure them.
Place the ham back in the oven and raise the temperature to 450 degrees. When
a glaze has formed and the sugar has melted, the ham is ready (about 20
minutes). While cooking, baste once or twice. Be sure not to disturb the
oranges. Allow the ham to rest for a few minutes before serving.
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