Blackberry Farm uses Benton's country ham, from artisanal producers based in Tennessee. We call for a lower-sodium ham in this dish, but if your diet allows it, try Benton's (bentonshams?.com) or another artisanal ham.
1 (8 1/2-pound) 33%-less-sodium smoked, fully cooked ham
8 cups apple cider
2 cups fresh orange juice (about 8 medium oranges)
3/4 cup bourbon
1/2 cup sorghum
4 black peppercorns
1 bay leaf
1/4 teaspoon salt
1 cup water
How to Make It
Place ham in a large stockpot; add cider and enough water to cover ham. Bring to a simmer; simmer 30 minutes. Discard cider mixture; cool ham for 20 minutes. Cover and chill ham 8 hours. Trim rind and most of fat, leaving a 1/4-inch layer of fat. Score outside of ham in a diamond pattern.
Combine juice, bourbon, sorghum, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 35 minutes). Remove from heat; stir in salt.
Preheat oven to 350°.
Place ham on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Brush ham with juice mixture. Bake at 350° for 30 minutes. Reduce oven temperature to 300° (do not remove ham from oven); bake ham an additional 1 1/2 hours or until a thermometer registers 140°, brushing with juice mixture every 30 minutes. Let stand for 15 minutes before slicing.
Blackberry Farm, Walland, Tennessee
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We decided to have ham for Thanksgiving rather than the traditional turkey fare. Best decision we ever made! Not only was this recipe easy (followed to the letter), it was also by far the best tasting ham I've ever had. The family LOVED it, as did I, and I normally am not a big fan of carved ham. Highly recommended! We followed CL's menu and served it with wild rice.
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