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Bourbon Glazed Smoked Ham

(Serves 8 to 10)
Bourbon Glazed Ham
Bourbon Glazed Ham
Adding the bourbon glaze takes a regular smoked ham to a spectacular ham. You can make this recipe with a fully cooked bone-in, boneless or spiral cut smoked ham.  My preferred method of cooking ham is in a rotisserie oven.  I purchase a semi-boneless ham which makes it easy to place on the rotisserie rods.  If you are making a spiral cut ham, you must use the oven baked method because the slices would separate on the rotisserie rods.
Ingredients:

6  to 8 pound fully cooked smoked ham

Glaze:
1/2 cup brown sugar
1/4 cup bourbon or Jack Daniels whiskey
2 teaspoons Worcestershire sauce
6 to 7 drops Tabasco or hot sauce

Directions:

To make the glaze:
Combine the glaze ingredients in a small saucepan.
Bring to a simmer and cook about 10 minutes, stirring occasionally.
The mixture will reduce and thicken to a thick syrup.  Set aside.

To bake in the oven:
Preheat the oven to 350°.
Rinse the ham under cold running water and pat dry.  Place the ham on a rack in a roasting pan.  Brush the ham all over with some of the glaze.

Bake until a meat thermometer registers 140 degrees F, or about 12 minutes per pound.  Baste the ham with the glaze two more times during baking time.
Allow the ham to rest about 10 minutes before slicing.

To cook in a rotisserie oven:
Rinse the ham under cold running water and pat dry. Place the ham on the rotisserie rods.  Set the timer for 12 minutes per pound; start the rotisserie.

About 30 minutes before the cooking time is up, baste the ham with half of the glaze.  Then about 15 minutes later, baste the ham again with the remaining glaze.  Continue cooking until done.  Remove the ham from the rotisserie and allow to rest for 10 minutes before slicing.
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Copyright  2001 - 2017   Sandra Laux
CHRISTMAS RECIPES  >  HOLIDAY ENTRÉES  >  MEAT RECIPES  >  GLAZED SMOKED HAM
THE MOST MOIST AND JUICY MEATS EVER
We've owned this type of rotisserie for about 10 years now and love it!  We cook our
Thanksgiving turkey in it every year and it
comes out moist  and tender every time. 
We also use it on a regular basis to roast
chicken; a 3 to 4 pound bird is done in less than an hour. And, as mentioned above, it is our preferred method for cooking ham.
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