Bourbon Glazed Ham Food

BOURBON-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours. , In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing.

MAPLE BOURBON GLAZE

Steps:

• Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup.
• Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.
• Using a silicon brush, apply the glaze to the outside of whatever you're glazing. Let the glaze set for 10 to 15 minutes between each coat.

BOURBON-GLAZED HAM

Steps:

• Heat oven to 325°F. Spray shallow roasting pan or 15x10x1-inch pan with cooking spray. Place ham, fat side up, on rack in shallow pan. Score outside of ham in diamond pattern; insert cloves into diamond shapes. (To make inserting cloves easier, use small paring knife or toothpick to make small holes before inserting cloves.) Insert ovenproof meat thermometer in thickest part of ham. Bake 1 hour.
• In small bowl, stir together brown sugar, mustard and bourbon. Brush 1/2 of brown sugar mixture evenly over ham.
• Bake 30 minutes. Brush with remaining brown sugar mixture. Bake 40 to 50 minutes longer or until thermometer reads 140°F. If pan drippings start to burn, add up to 1/4 cup water to pan.
• Remove ham from oven; cover with foil and let stand 10 to 15 minutes for easier carving.

BOURBON-GLAZED HAM

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

SWEET BOURBON HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
• Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
• Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
• Raise oven temperature to 375 degrees F (190 degrees C).
• Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
• Let ham rest for 15 minutes before carving.

KENTUCKY BOURBON GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut ham in half creating 2 halves. Carefully separate slices (one by one) finishing the cut.
• 3. Whisk together brown sugar, mustard, and bourbon.
• 4. Dip pieces of ham in bourbon mixture shaking off excess. You just want a very thin coating on the ham. Instead of dipping, you can coat the ham with your hand if you'd like.
• 5. Layer ham in a roasting pan in a single layer. It's okay if pieces overlap.
• 6. Pour remaining bourbon mixture over the ham. Spritz with bourbon.
• 7. Cover and bake for 45 minutes to 1 hour. When ham is done, remove cover and spritz with bourbon just before serving.

BOURBON-GLAZED HAM

Steps:

• Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.
• In a small bowl, mix together brown sugar, mustard, and bourbon. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a meat thermometer), about 2 hours.
• Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.

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.

HAM WITH BOURBON GLAZE

Steps:

• In a microwave safe bowl, microwave honey and molasses at HIGH for 1 minute. Whisk in bourbon, orange juice, and mustard.
• Remove any skin and excess fat from the ham and place in a roasting pan. Pour glaze over the ham.
• Bake at 325º for 1 1/2 hours or until a meat thermometer inserted in the thickest part of the ham registers 140º. Baste with glaze in pan every 15 minutes.

HABANERO BOURBON GLAZED HAM

Steps:

• Combine the orange juice, lime juice, brown sugar, bourbon, maple syrup, vinegar and habanero in a large saucepot. Bring to a boil then reduce to a simmer. Simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and cool completely (the mixture will thicken as it cools). Remove the habanero and set aside until ready to use. This can be done ahead of time.
• Preheat the oven to 425 degrees F.
• Put your ham in a roasting pan and cook until gently warmed through, about 45 minutes. Then begin basting it was the glaze until it's nicely caramelized, another 20 minutes. Remove the ham, tent with foil and let rest for 10 minutes before slicing. Serve with any remaining glaze.

ROSEMARY-BOURBON GLAZED HAM

Steps:

• Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
• Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
• In a small pot over medium heat, whisk together brown sugar, bourbon, apple cider vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, and a few turns of the pepper mill. Bring to a low simmer and cook for 5-6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
• Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham. Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes. For the last 15 minutes of cooking, remove foil. Let stand up to 30 minutes before transferring to a serving platter.

BAKED HAM WITH BOURBON GLAZE

Steps:

• Microwave honey and molasses in a 1 quart glass dish at high 1 minute. Whisk to blend. Whisk in bourbon, juice, and mustard.
• Remove the skin and fat from the ham. Place ham in a lightly greased 13x9 inch pan. Make 1/4 inch cuts in ham in a diamond pattern. Pour glaze over ham.
• Bake on the lower oven rack at 350° for 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting every 15 minutes with glaze.
• Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.
• Remove and discard fat from the drippings. Bring drippings to a boil in a small saucepan. Serve warm with the ham.

GLAZED HAM

Steps:

• Position a rack in the lower third of oven and preheat to 325°F.
• Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
• While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
• Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
• To Serve:
• Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.