Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Tyler FlorencePreheat oven to 325°F.

  • In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick, syrupy and liquid coats the back of a wooden spoon.

  • Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat-side up and make sure it is brought to room temperature if refrigerated - so let stand for approximately 1 hour, if refrigerated. Pour and brush the glaze over the ham and add 1 cup of water with 3 tbsp of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.

  • Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature – it should reach 140°F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.

  • Skim fat from pan juices and drizzle juice over carved ham slices.