Maple Bourbon Injected Ham Food

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

BOURBON MAPLE GLAZED HAM

Steps:

• 1. Preheat oven to 350 degrees. Put a cup of water in the bottom section of a large broiler pan. Add rack and place ham, meat side down.
• 2. Combine ingredients 2-8. Mix well. Brush half of the mixture all over ham. Loosley cover ham with aluminum foil and bake for 45-50 minutes. Brush the remaining mixture all over ham and bake uncovered for an additional 20 minutes or until internal temperature is 160 degrees and the ham has caramelized.

MAPLE BOURBON INJECTED HAM

Steps:

• In a glass measuring cup, add butter and maple syrup. Microwave for 30 seconds or until butter has melted. Stir in the bourbon.
• Inject the ham in about 1 inch increments. Allow ham to rest overnight uncovered if possible.
• Preheat the oven to 325 degrees F.
• Put the ham, flat-side down, on a rack in a roasting pan
• Pour 1/4 inch water into the bottom of the pan.
• Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 145 degrees F
• Allow ham to rest for 15 minutes before carving.

MAPLE-BOURBON GLAZED HAM

Steps:

• Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks).
• Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner.
• Remove ham from its packaging and drain off any juices.
• Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil.
• Bake until an instant-read thermometer inserted in the center reads 120°, about 2 ½ hours.
• Increase oven temperature to 400° and remove the foil covering from the pan.
• Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes.
• Remove the ham from the oven and let it rest for 15 minutes before carving.
• Serve the ham drizzled with any remaining glaze/pan drippings.