Bourbon and Orange-Glazed Ham

Photo: Anna Williams

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.

Yield: 34 servings (serving size: 3 ounces ham)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.3g
  • Carbohydrate: 7.9g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 1mg
  • Sodium: 873mg
  • Calcium: 11mg

Ingredients

  • 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
  • Cooking spray
  • 1 cup water

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Preheat oven to 350°.
  4. 4. 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.
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