Ham With Bourbon, Maple Syrup and Pecan Glaze

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READY IN: 3hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup apple juice (preferably fresh unfiltered)
  • 14
    cup Bourbon
  • 1
    cup dark brown sugar (packed)
  • 1
    cup pecans, toasted, cooled, finely ground
  • 14
    cup light maple syrup
  • 3
    tablespoons dry mustard
  • 16
    lbs whole ham
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DIRECTIONS

  • 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.
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