Our Bourbon and Orange-Glazed Ham is an elevated twist on the typical ham-and- pineapple rings combination. Using a fully cooked ham makes this recipe a breeze – all you have to do is prepare the glaze, brush it on the ham, then heat the ham in the oven, basting every 25 minutes, before serving.
BOURBON AND ORANGE-GLAZED HAM
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*
1. Preheat oven to 325°F.
2. To prepare glaze, combine bourbon, orange juice and nutmeg in a small nonreactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, until liquid is reduced by half, about
10 - 12 minutes.
3. Add brown sugar and orange peel; stir to combine.
4. Reduce heat to low and gradually add butter, whisking until butter is melted. Remove from heat and stir in pepper.
5. Reserve and refrigerate 1/4 cup of glaze to pour over ham after baking; remaining glaze will be used to baste ham.
6. 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.
7. 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.
8. 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.
9. Let stand for 15 minutes before carving.
10. Meanwhile, remove 1/4 cup reserved glaze from refrigerator and reheat it.
11. Pour reserved glaze over ham and carve. Serves 10.
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