Monday, April 1, 2013

Maple-Bourbon Glazed Ham


Maple-Bourbon Glazed Ham
 
 

I have made this am twice now and it is absolutely fantastic and super easy. You can swap out the liquids for any other liquids and it will turn out well. Also, adding herbs works well too.

4-5 lb Boneless Ham (Uncoooked)
2 cups Apple Juice
1 ½ cups Bourbon (Jack Daniels or similar)
1 cup pure Maple Syrup
2 tbl Dijon or Whole Grain Mustard
2 oz Water
1 ½ tsp Corn Starch

Place ham in a large pot or Dutch oven with a heavy lid. Mix in apple juice, bourbon, syrup, and mustard and bring to boil over med-high heat. Once the mixture is boiling, bring down to a simmer and cover for 1 ½ hours. Check the ham to make sure the internal temperature is 160 degrees. Once it is to that temp, it is eatable.

Preheat  to 375 degrees. Uncover ham and take the liquid out and reserve it. Transfer about 2-3 cups of the liquid into a skillet and reduce over high heat until it is about ½ of the amount. Turn off the skillet and baste the ham with the liquid. Put the ham in the 375 degree oven for approx.. 30-45 minutes, basting with the reduced liquid every 8-10 minutes.

Take the remaining ham liquid, put it in a pot and bring to a simmer. Mix the corn starch and water in a small bowl until dissolved, making a slurry, and ad to the ham liquid. Bring to a boil and cook for a few minutes to thicken. Turn off and cover until ham is ready. This is liquid gold on top of the ham at supper!

Once the 30-45 minutes is up, the ham should be glazed and caramelized. Remove from the oven and let it sit for 15 minutes before carving and serving.

I suggest you serve this ham with my Potato-Bacon-CheddarTart!