Best Honey Bourbon Glazed Ham Recipes

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

HONEY BOURBON HORSERADISH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes.
• Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham.
• Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

HONEY-BOURBON GLAZED HAM

Steps:

• Preheat oven to 350 degrees F. 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 center of diamonds. Place ham in an aluminum foil-lined 13 x 9-inch pan.
• Stir together brown sugar and next 4 ingredients; spoon over ham.
• Bake at 350 degrees F 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 from oven, and let stand 30 minutes. Makes 16 servings.
• Ham 101: Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350 degree F oven to an internal temperature of 140 degrees F.
• Uncooked ham should be heated to an internal temperature of 160 degrees F in a 350 degree F oven. Plan to cook it 18 to 20 minutes per pound.
• Dry-cured ham is rubbed with salt and seasonings and then stored until the salt fully penetrates the meat.
• Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.

HONEY-BOURBON-GLAZED HAM

Steps:

• Preheat the oven to 325°. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°.
• Meanwhile, in a medium saucepan, combine the sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until a lightly golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile and orange zest; let sit for about 20 seconds, until fragrant. Carefully add the bourbon, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
• Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelized. Transfer the ham to a platter and let rest for 15 minutes. Skim the fat from the pan juices and transfer them to a bowl. Serve the ham with the pan juices.
• The glaze can be refrigerated for up to 2 days. Rewarm before using.

BOURBON HONEY GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half; stirring occasionally. Set aside.
• 3. With a sharp knife, cut diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross.
• 4. Spread half of the glaze over the ham.
• 5. Roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes.
• 6. Let ham stand for 20 minutes before slicing.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside. With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.