Ham With Bourbon, Molasses, and Pecan Glaze
Excellent served with Tangerine Chutney. Adapted from Bon Appétit | December 2005 by Bruce Aidells and Nancy Oakes
Total Steps
3
Ingredients
7
Tools Needed
7
Ingredients
- 1/2 cup apple juice (preferably fresh unfiltered)
- 1/4 cup bourbon
- 1 3/4 cups dark brown sugar (packed)
- 1 cup pecans, toasted, cooled, finely ground
- 1/4 cup mild-flavored (light) molasses
- 3 tablespoons dry mustard
- 1 whole bone-in 16- to 18-pound ham
Instructions
Step 1
Boil apple juice and bourbon in a small saucepan until reduced to a scant 1/3 cup, which should take about 6 minutes. In a bowl, combine the dark brown sugar, pecans, molasses, and dry mustard. Add the reduced bourbon mixture and stir to form a thick paste. (The glaze can be made 2 days ahead; cover and chill. Bring to room temperature before using.)
Step 2
Position an oven rack in the bottom third of the oven and preheat to 325°F. Line a large roasting pan with heavy-duty foil, leaving an overhang on all sides. Trim off the skin and all but 1/4 inch of fat from the ham. Place the ham, fat side up, in the prepared pan. Roast the ham until a meat thermometer inserted into the thickest part registers 130°F to 135°F.
Step 3
Remove the ham from the oven and increase the oven temperature to 425°F. Lightly score the fat on the ham in a diamond pattern. Rub the prepared glaze thickly over the top and sides of the ham. Return the ham to the oven and roast until the glaze is deep brown and bubbling, which will take about 25 minutes. Let the ham stand for at least 20 minutes and up to 45 minutes before serving. Serve with tangerine chutney and spoon bread.