BOURBON-GLAZED HAM
1 fully cooked, bone-in whole ham, about 20 pounds
2 1/2 cups firmly packed dark brown sugar
1/3 cup bourbon
15 to 20 whole cloves
Preheat oven to 325 degrees F. Line a shallow roasting pan with aluminum foil and set a roasting rack in the pan.
Cut away and discard any skin from the ham and trim the fat to 1/2 inch thick. Place ham, fat side up, on rack in roasting pan.
Roast until ham is fully warmed through and an instant-read thermometer inserted into the thickest part of the ham (but not touching bone) registers 140 degrees, 3 to 3 1/2 hours.
Remove ham from oven. Raise oven temperature to 425 degrees F.
In a bowl, combine brown sugar and bourbon and mix to make a paste.
Score fat on upper half of the ham in a diamond pattern, cutting about 1/4 inch deep. Rub paste over surface, then place cloves at random intersections of the diamonds.
Return ham to oven and bake, basting several times with pan juices, until surface is shiny and beginning to brown, 15-20 minutes.
Transfer ham to a cutting board and tent loosely with aluminum foil. Let stand for 20-30 minutes.
Remove cloves. Carve half of the ham and arrange on a warmed platter. Carve the remaining ham as needed.
Serves 14, with leftovers
Source: Williams-Sonoma Christmas Entertaining by Georgeanne Brennan
1 fully cooked, bone-in whole ham, about 20 pounds
2 1/2 cups firmly packed dark brown sugar
1/3 cup bourbon
15 to 20 whole cloves
Preheat oven to 325 degrees F. Line a shallow roasting pan with aluminum foil and set a roasting rack in the pan.
Cut away and discard any skin from the ham and trim the fat to 1/2 inch thick. Place ham, fat side up, on rack in roasting pan.
Roast until ham is fully warmed through and an instant-read thermometer inserted into the thickest part of the ham (but not touching bone) registers 140 degrees, 3 to 3 1/2 hours.
Remove ham from oven. Raise oven temperature to 425 degrees F.
In a bowl, combine brown sugar and bourbon and mix to make a paste.
Score fat on upper half of the ham in a diamond pattern, cutting about 1/4 inch deep. Rub paste over surface, then place cloves at random intersections of the diamonds.
Return ham to oven and bake, basting several times with pan juices, until surface is shiny and beginning to brown, 15-20 minutes.
Transfer ham to a cutting board and tent loosely with aluminum foil. Let stand for 20-30 minutes.
Remove cloves. Carve half of the ham and arrange on a warmed platter. Carve the remaining ham as needed.
Serves 14, with leftovers
Source: Williams-Sonoma Christmas Entertaining by Georgeanne Brennan
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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