Bourbon-glazed ham – not just for the holidays
Turkey for Thanksgiving, ham for Christmas. Pretty much the classic/traditional combination of holiday meals. We eat ham more than just the holidays at Casa de YatPundit, though. I experiment with various glazes for a ham meal. We try a number of styles, from the Reese’s red gloop to orange-based, to whisky glazes like this one.
The one thing I don’t do with ham is pineapple. The family rejects this notion entirely. Maybe if I buy a fresh pineapple. Come to think of it, we’ll try that.
Chisesi’s Pride is my go-to selection. For a regular family meal, I cut the ham in half. We freeze half, eat the other. Even when the boys lived at home, this produced a lot of leftovers. It’s OK! That means ham sandwiches, ham omelettes, ham steak for future dinners.
To clove or not to clove? Mrs. YatPundit prefers no cloves. With both halves served, this is easy, put cloves in one, leave the other naked. An alternative is to add cloves to the basting juices and/or glaze. This presents the flavor without dealing with the cloves in the meat. I’m all about infusion here.
Scoring the ham splits the very-tough skin. As the meat bakes, the skin splits open. Place the cloves in the intersections for peak flavor infusion.
Bake the ham for an hour at 350F
I tried a recipe from MyRecipes.com for Christmas:
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 1/2 cup bourbon
- 1/3 cup Creole mustard
- 1/3 cup molasses
Stir the ingredients together, spoon over ham.
This glaze is simple and tasty. I argued a bit with my 24yo Kiddo about the bourbon. He’s quite the bourbon snob (whereas LT Firstborn is an even-worse Scotch snob). At Martin Wine Cellar, he didn’t argue about buying Jim Beam. When he poured some for himself, though, in an effort to try not being a snob, he got thoroughly grossed out. 🙂
The result was the photo at the top. The ham tasted fantastic, and this glaze now gets a place in the rotation.