BOURBON AND ORANGE GLAZED HAM
A pretty clove-studded glazed ham always impresses at a Sunday night dinner or holiday meal. A sweet bourbon and orange glaze adds a subtle flavour to the meat.
Yield: Serves 10.
July 02, 2019
- 2 cups bourbon
- 1/2 cup fresh orange juice
- 1 tsp nutmeg
- 2 tbsp packed golden brown sugar
- 1 1/2 tsp grated orange peel
- 1/4 cup salted butter, chilled and cubed
- 1/2 tsp freshly ground pepper
- 4 lb (2 kg) ready-to-serve (fully cooked) boneless or bone-in ham
- Whole cloves*
- Preheat oven to 325°F.
- To prepare glaze, combine bourbon, orange juice and nutmeg in a small non-reactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, until liquid is reduced by half, about 10 - 12 minutes.
- Add brown sugar and orange peel; stir to combine.
- Reduce heat to low and gradually add butter, whisking until butter is melted. Remove from heat and stir in pepper.
- Reserve and refrigerate 1/4 cup of glaze to pour over ham after baking; remaining glaze will be used to baste ham.
- Score ham in a criss-cross fashion to make diamonds. Poke a small hole in centre of each diamond. Insert a clove into each hole.
- Place ham on a rack in a foil-lined shallow roasting pan. Brush ham with 3 tbsp of remaining glaze; set aside remaining glaze to baste ham.
- Bake, uncovered, basting ham every 25 minutes with rest of remaining glaze, until a meat thermometer registers 140°F, about 2 hours; discard any remaining glaze.
- Let stand for 15 minutes before carving.
- Meanwhile, remove 1/4 cup reserved glaze from refrigerator and reheat it.
- Pour reserved glaze over ham and carve.
397 calories, 10.7 g fat, 41.3 g protein, 6 g carbohydrate, 0.1 g fibre, 2398 mg sodium
*Ingredient not included in nutritional analysis.