Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
2/3 cup peach preserves
1/4 cup bourbon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 (7 1/2-pound) 33%-less-sodium smoked, fully cooked ham half
20 whole cloves
1 cup water
How to Make It
Preheat oven to 325°.
Combine preserves and bourbon in a small saucepan. Bring to a boil; remove from heat. Stir in cumin, ginger, coriander, and pepper. Cool slightly.
Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 1 cup water into pan; place rack in pan. Brush ham with 1/4 cup preserves mixture. Bake at 325° for 2 hours or until a thermometer registers 140°, basting ham with remaining preserves mixture every 30 minutes. Transfer ham to a platter; let stand 15 minutes. Discard cloves before serving.
My husband really enjoyed this. Next time, I might try it without the cumin and/or ginger. I'm a big fan of cumin but I'm not sure I liked the spice combination with the peach/bourbon flavor. My husband doesn't like cumin and didn't know the recipe had any in it but really enjoyed the flavor combination. It wasn't too spicy for my five-year-old, either. I like that this wasn't very sweet. It had kind of a smokey flavor to it.
Interesting flavors, the spices were a little overpowering so I added the rest of the jar of peach preserves to balance it out. Two mini bottles of jack daniels was the perfect amount of bourbon to use (about 1/2 cup) and I recommend saving just a little to add after the glaze has boiled to add even more flavor. I also used a slighly smaller ham so I had leftover glaze to serve on the side as sauce, and garnished platter with orange slices and fresh cranberries parsley and sage leaves.
Although I'm a vegetarian, I offered to bring Ham to our Ladies Social and it was AWESOME!!! The ladies LOVED it and my husband said it was awesome. They've been asking me for the recipe.
I was so nervous because I didn't taste it, but the recipe read really good. YUM-SCRUM! I didn't alter the ingredients. Didn't need to.
Great for a special occasion, or for dinner (freeze the rest for later meals).
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