Pecan Bourbon Glazed 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.

HAM WITH BOURBON, MAPLE SYRUP AND PECAN GLAZE

Steps:

• Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes.
• Combine sugar, pecans, molasses, and mustard in bowl.
• Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.)
• Cover; chill.
• Bring to room temperature before using.
• Position rack in bottom third of oven and preheat to 325°F
• Line large roasting pan with heavy-duty foil, leaving overhang on all sides.
• Trim off skin and all but 1/4 inch fat from ham.
• Place ham, fat side up, in prepared pan.
• Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
• Remove ham from oven; increase oven temperature to 425°F
• Lightly score fat on ham in diamond pattern.
• Rub glaze thickly over top and sides of ham.
• Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.
• Let ham stand at least 20 minutes and up to 45 minutes.
• Serve with chutney and spoon bread.

PECAN BOURBON GLAZED HAM RECIPE

Steps:

• Preheat oven to 275 degrees.
• Remove ham from packaging and place flat side down on a shallow baking pan.
• Place Ham in oven, bake for about an hour and a half (see notes).
• Meanwhile, prepare the glaze. In a small pot on the stovetop ( at med-high heat) combine butter, brown sugar, maple syrup, bourbon, and pecans .
• Bring to a boil. Boil for 2-3 minutes. Stirring frequently so as not to burn.
• Reduce heat and simmer for about 8 minutes.
• Remove from heat.
• When timer goes off remove ham from oven. Pour glaze evenly over the top.
• Return ham to oven for an additional 30 minutes. Ham should be heated to an internal temperature of 145 degrees.
• Remove from oven and let cool about 8 minutes. Slice and serve!

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.

MAPLE-PECAN GLAZED HAM

Steps:

• Trim off the skin of the ham and about 1/4 in. of fat. Score the surface of the ham, making diamond shapes 1/4 in. deep. Place the ham, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours., Meanwhile, in a small saucepan, bring syrup to a boil. Reduce heat; simmer, uncovered, until reduced to 3/4 cup. Remove from the heat. Stir in the pecans, mustard, orange zest and allspice., Baste ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, basting occasionally with remaining glaze. Let stand for 15 minutes before slicing.

BOURBON GLAZED HAM

Steps:

• **In a spray bottle, pour the 1/4 cup of bourbon or your favorite whiskey.
• Have the butcher slice your boneless ham into 1/4 in slices. Line your pan with aluminum foil. Distribute the slices across the bottom - overlapping as needed. Optionally, you may keep the ham whole.
• In a small sauce pan, combine packed brown sugar, crushed pineapple - with the juice, ground cloves, ground allspice, maple syrup, and unsalted butter. Simmer mixture on low until a thick syrup forms - approximately 5-8 minutes. Mixture will be extremely hot.
• With a heat resistant pastry brush, brush the ham with a light layer of the glaze.
• Place the ham in a 400 degree oven for 10 minutes.
• Remove the ham from the oven. Re-glaze, **spray the ham with bourbon and place the ham back in the over for an additional 10 minutes.
• Remove the ham from the oven. Re-glaze, **spray the ham with bourbon and place the ham back in the over for the last 10 minutes.