Bourbon Orange Glazed Ham
Submitted By: Lynnette F.
Adapted From: the Chunky Chef
Ingredients:
1 8-10 lb Fully Cooked, Shank End, Bone in Ham*
¾ Cup Orange Marmalade
¼ Cup Pure Maple Syrup
¼ Cup Whole Grain Dijon Mustard
¼ Cup Bourbon
¼ inch piece Fresh Ginger - grated into a paste
Juice of 1 Lemon
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
1 Orange - peel on and sliced thin
1 Bunch Fresh Parsley
Preparation:
- Let ham sit at room temperature for 1 ½ hours before baking
- Preheat oven to 325ºF
- Wrap ham tightly with aluminum foil and place in a shallow roasting pan or rimmed baking sheet - Bake the ham in the bottom third of the oven until an internal temperature of 120ºF is achieved (apx 1 ½ - 2 hours)
- While the ham is baking, thoroughly combine all of the remaining ingredients in a small/medium bowl and set aside until needed
- Once the ham has baked the appropriate time, remove from oven and uncover - Increase oven temperature to 450ºF
- Brush the ham with about a third of the glaze and return to the oven - Allow to bake 6-7 minutes
- Again, remove from oven and brush with about a third of the glaze - Return to oven and allow to bake for another 6-7 minutes
- Once again, remove the ham from the oven and brush with the remaining glaze - Return to the oven and bake until the glaze has turned a deep, rich, mahogany color (apx 7-10 minutes more)
- Remove from oven and loosely tent with aluminum foil - Allow to rest 10-20 minutes before carving
- Make a 'bed' of parsley on a serving platter and place the ham on top - Arrange orange slices decoratively around the ham if desired
- Serve hot or warm
* Can use spiral cut ham if desired - IF USING a whole ham, score the entire surface of the ham
with ¼ inch deep cuts in a diamond pattern
