What’s Christmas without a sweet and sticky glazed ham? We even added a little bourbon to the mix for good measure.
Orange-Bourbon Glazed Ham
Serves: 12 to 14 servings
- ½ cup pulp-free orange juice
- ¼ cup bourbon
- 2 tablespoons honey
- 1 teaspoon ground ancho chile pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 (10-pound) raw whole picnic ham
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon vegetable oil
- Preheat oven to 400°.
- In a small bowl, combine orange juice, bourbon, honey, chile pepper, cinnamon, vanilla, allspice, and cloves.
- Using a sharp knife, make ⅓-inch-deep diagonal cuts across skin of ham, cutting through skin and into fat. Sprinkle ham with salt and pepper. Add oil to a 12-inch cast-iron skillet; place ham in skillet.
- Bake for 30 minutes. Reduce oven temperature to 300°, and bake until a meat thermometer inserted in thickest portion registers 160°, 3½ to 4 hours, basting top of ham with bourbon mixture every 30 minutes. If skin begins to get too dark, stop basting, and cover with foil. Let stand for 15 minutes before slicing.