Bourbon Baked Ham
serves 10-12
Unless you need to feed a small army, buy a half ham.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
1 tablespoon canola oil, plus more for the pan
Half of a semi-boneless, ready-to-eat ham (5 to 6 pounds), preferably shank end
1 cup honey (preferably tupelo, orange blossom, or sweet clover)
1/2 cup sorghum, cane syrup, or molasses
1/2 cup bourbon
1/4 cup freshly squeezed orange juice
2 tablespoons Dijon mustard
prep: 30 minutes
total: 4 hours
brush
large roasting pan
medium saucepan
digital, instant-read meat thermometer
aluminum foil
cooling rack
1. Preheat the oven to 350F. Brush a large roasting pan with some of the oil.
2. To prepare the ham, remove the skin and fat. Using a sharp knife, make 1/4-inch-deep cuts in the meat in a diamond pattern. Place the ham in the prepared roasting pan.
3. Meanwhile, to make the glaze, heat the honey, sorghum, bourbon, orange juice, and mustard in a saucepan over medium heat until melted and combined. Pour over the prepared ham the warm bourbon glaze.
4. Transfer to the oven and cook, basting every 30 minutes or so with the glaze on the bottom of the pan, for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion registers 140F. If the ham starts to overbrown, loosely tent with aluminum foil to prevent it from burning.
5. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute.
6. Transfer to a cutting board, carve, and serve.
