Prep 15 mins
Cook 30 mins
I came up with this recipe because it is just my husnad and me and purchasing a big ham is not logical. I have had the occasion to double this recipe to use on a large, bone in ham and the results were just as wonderful. Should you decide to utilize this recipe for a large ham, please follow the cooking directions on the hams packaging and layer on the glaze every 20 minutes to achieve that perfect glazing layer. You will not use all the bourbon on a small ham, but may have to increase it if you are baking a larger ham. **To avoid a fire, make sure that you always remove the ham from the oven, or turn off the oven, before you spray the ham with bourbon.
- 3 lbs smoked ham, boneless (Never use salt cured)
- 1⁄4 cup Bourbon
- 1⁄2 cup brown sugar, packed
- 1 (6 ounce) can crushed pineapple in juice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- **In a spray bottle, pour the 1/4 cup of bourbon or your favorite whiskey.
- Have the butcher slice your boneless ham into 1/4 in slices. Line your pan with aluminum foil. Distribute the slices across the bottom - overlapping as needed. Optionally, you may keep the ham whole.
- In a small sauce pan, combine packed brown sugar, crushed pineapple - with the juice, ground cloves, ground allspice, maple syrup, and unsalted butter. Simmer mixture on low until a thick syrup forms - approximately 5-8 minutes. Mixture will be extremely hot.
- With a heat resistant pastry brush, brush the ham with a light layer of the glaze.
- Place the ham in a 400 degree oven for 10 minutes.
- Remove the ham from the oven. Re-glaze, **spray the ham with bourbon and place the ham back in the over for an additional 10 minutes.
- Remove the ham from the oven. Re-glaze, **spray the ham with bourbon and place the ham back in the over for the last 10 minutes.