Best Whiskey Glazed Ham Recipes

WHISKEY-GLAZED HAM

Steps:

• Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
• Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
• Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
• Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
• Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
• Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

INSTANT POT WHISKEY AND HONEY GLAZED HAM

Steps:

• Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot® metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham.
• Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam, unlock and remove the lid.
• Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
• Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve.

WHISKEY WILD CHERRY COKE GLAZED HAM

Steps:

• 1. Preheat oven to 325 degrees. Score the ham on the diagonal along the fat side and insert whole cloves in the corners of each slice.
• 2. Season the ham with salt, pepper, and the pinches of each herb. I mix it all together in a rub it all over the ham.
• 3. Cover the ham with brown sugar and pour 1 cup of Cherry Coke in the bottom of the roasting pan.
• 4. Cook the ham for about an hour to an hour and a half.
• 5. Mix the remaining Cherry Coke and whiskey.
• 6. Baste the ham with the mixture often throughout the cooking process. When you are out of the whiskey and cola mixture, use the pan juices. It will have some of the brown sugar and ham juices yummy. When the ham reads 140 on a thermometer it's done. Take it out of the oven. It should be a gorgeous mahogany color. Tent it for about 15 minutes.
• 7. Remove the cloves. Slice and serve with candied carrots and garlic mashed potatoes. So so good!

BBQ SMOKED WHISKEY APPLE GLAZED HAM

Steps:

• Simmer together all the ingredients except the ham, until blended and fragrant. Allow to cool slightly. Prepare the BBQ for indirect grilling, 300-350F. Use hardwood charcoal if possible. Score the fat cap of the ham. Place ham on a rack in a 9/13 inch roasting pan. Pour some cider or juice in the bottom of the pan. Place ham on indirect heat on the grill. After 1 hour, check ham, replenish juice in bottom. Spoon or brush glaze all over ham. Return to heat. Repeat hourly checks, adding more glaze, turning ham so another side faces the heat. Add juice as needed. Repeat until glaze is sticky, and ham reaches internal temperature of 135-140F. Rest 15-30 minutes before carving.

AGAVE WHISKEY CLOVE-GLAZED HAM

Steps:

• Combine agave, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan brush with agave mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with agave mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

WHISKEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees farenheit. Rinse and dry smoked ham, then stud it with whole cloves. Place in an ovenproof roasting pan and allow to stand at room temperature while you make the glaze.
• Combine the rest of the ingredients in a saucepan, and bring to a boil. Reduce by about a third, which should take about ten minutes. If the dish flares up, don't worry. It never has for me before, but I am careful all the same. It would just be the alcohol burning off.
• Brush about a third of the marinade over ham, cover loosely with foil, then place in preheated over. Baste ham with accumulated juices and extra liquid as needed, about every 20 minutes for a total cooking time of about one and a half hours.
• If the ham needs more browning, turn the oven up to 400 degrees and keep basting with the juices and even the marinade if you have some left. Baste about every 10 minutes or so. Keep a close watch on it so it doesn't burn. Mine burned the very first time I made it. We still ate it, but it didn't have any juices left. Let it cool for about 15 or 20 minutes before slicing.