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
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.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Thursdays in the Red Deer Advocate.