Prep 20 mins
Cook 3 hrs
I found this in a 2005 Gourmet Magazine edition and made it this Christmas, it was a big hit and the guests were asking for leftovers and the recipe as well.
- 1⁄2 cup apple juice (preferably fresh unfiltered)
- 1⁄4 cup Bourbon
- 1 cup dark brown sugar (packed)
- 1 cup pecans, toasted, cooled, finely ground
- 1⁄4 cup light maple syrup
- 3 tablespoons dry mustard
- 16 lbs whole ham
- Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes.
- Combine sugar, pecans, molasses, and mustard in bowl.
- Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead.)
- Cover; chill.
- Bring to room temperature before using.
- Position rack in bottom third of oven and preheat to 325°F
- Line large roasting pan with heavy-duty foil, leaving overhang on all sides.
- Trim off skin and all but 1/4 inch fat from ham.
- Place ham, fat side up, in prepared pan.
- Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
- Remove ham from oven; increase oven temperature to 425°F
- Lightly score fat on ham in diamond pattern.
- Rub glaze thickly over top and sides of ham.
- Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.
- Let ham stand at least 20 minutes and up to 45 minutes.
- Serve with chutney and spoon bread.