This was a hit with the entire family (2 years to 68 years)and worthy of a special occasion. Everyone loved the glaze but I think a recipe like this will ultimately depend on the quality of the ham. I didn't have cajun mustard so used a mix of what I did have, which was dijon, stone ground and yellow mustards. Didn't seem to hurt at all.
Honey-Bourbon Glazed Ham
Photo: Beau Gustafson; Styling: Kacy Carroll
Yield: Makes 15 servings
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Other Time: 3 Hours
- 1 (9 1/4-lb.) fully cooked, bone-in ham
- 40 whole cloves
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 1/2 cup bourbon
- 1/3 cup Creole mustard
- 1/3 cup molasses
- 1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.
- 2. Stir together brown sugar and next 4 ingredients; spoon over ham.
- 3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.
- TRY THIS TWIST!
- Honey-Bourbon Boneless Glazed Ham: Substitute 1 (4-lb.) smoked, fully cooked boneless ham for bone-in. Reduce cloves to 3 (do not insert into ham). Stir together brown sugar mixture as directed in Step 2; stir in cloves. Place ham in a foil-lined 13- x 9-inch pan. Pour sauce over ham. Bake as directed, reducing bake time to 1 hour and basting every 30 minutes. Makes 10 servings. Hands-on time: 10 min.; Total time: 1 hr., 10 min.
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