For brunch, lunch or dinner, this recipe will fit perfectly. This glaze is a snap to make and will definitely enhance your ham. Use either a 7-pound spiral sliced ham or a bone-in half ham. Either one will be delicious. Included are instructions for both. Have a wonderful Easter.
Ingredients:
1/4 cup Ghostwood Blended Bourbon
- 3/4 cup orange marmalade
- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tbsp lemon juice, fresh, if possible
- 1/2 tsp ground ginger
- Salt and pepper, to taste
- 1 bone-in ham, 6-10 lbs
DIRECTIONS
Combine orange marmalade, maple syrup, Dijon mustard, Ghostwood, lemon juice, ground ginger and salt and pepper to a medium mixing bowl and whisk to combine. Set aside.
Spiral Sliced Half Ham
- Preheat oven to 275 degrees. Move oven rack to lower third of oven. Line roasting pan with tin foil.
- Remove ham from packaging and pat dry, if wet.
- Place ham flat side down in center of pan.
- Brush with 1/2 cup glaze, getting some glaze between slices.
- Cover pan loosely with tin foil.
- Bake approximately 12-15 minutes per pound. (Around 2 hours.)
- Remove ham after 1 1/2 hours, liberally brush ham with glaze, bake 30 more minutes. For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned. Keep watch so it doesn’t burn.
- Remove ham from oven, tent with foil and let rest for at least 10 minutes. Place on its side on a platter and slice. Serve with mustard sauce (recipe below).
Whole (not spiral sliced) Ham
- Preheat oven to 325 degrees. Lower rack to bottom third of oven. Line roasting pan with foil.
- Remove ham from packaging and pat dry, if wet.
- Place ham on roasting rack, flat side down, so fatty side is facing up.
- Gently score the ham in a crisp-cross pattern and brush all over with 1/2 cup prepared glaze.
- Cover loosely with foil
- Bake for 2 – 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125 – 130 degrees.
- Remove roasting pan from the oven and peel back foil from the top of the ham.
- Increase oven temperature to 425 degrees.
- Brush 6 tbsp of glaze over the ham and bake for 20 minutes, brushing ham with 6 tbsp of glaze every 6 to 7 minutes.
- Be sure to watch the glaze so it doesn’t burn; it should be a rich, golden color.
- Remove ham from oven and place on large cutting board.
- Tent loosely with foil and let rest for 20 minutes before slicing. Serve with mustard sauce.
Mustard Sauce
Mix 1/2 cup Dijon mustard with 1/4 cup glaze in a small bowl. Serve with sliced ham.
