Recipe: Bourbon Baked Ham (using honey, molasses and orange juice)

BOURBON BAKED HAM

1 cup sweet clover honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup freshly squeezed orange juice
2 tablespoons Dijon mustard
1 cured ham butt or shank half (6-8 pound)

Heat the oven to 350 degrees F. Lightly grease a roasting pan with nonstick spray. Set aside.

Heat the honey, molasses, bourbon, orange juice, and mustard in a medium pot over medium heat until melted and combined. Set aside.

Remove the skin and excess fat from the ham and discard. Using a sharp knife make 1/4-inch-deep cuts in ham in a diamond pattern. Place the ham in the prepared roasting pan. Pour the reserved glaze over the ham.

Transfer to the oven and bake for 2 to 2 1/2 hours or until a meat thermometer inserted into the thickest portion registers 140 degrees F, basting every 30 minutes or so with the glaze on the bottom of the pan. Remove to a rack and transfer the ham to a cutting board. Cover the ham loosely with aluminum foil to keep warm.

Using a large spoon, remove and discard the excess fat from the collected drippings in the bottom of the roasting pan. Transfer the drippings to a small saucepan. Bring the drippings to a boil.

Slice ham and serve with warm drippings.

Makes 10 servings
Source: Virginia Willis in Columbia County Magazine, April 2007