Bourbon-Apple Glazed Ham
Take your holiday ham to the next level with this savory and sweet glaze.
Servings: 15 servings
Ingredients
Bourbon-Apple Glaze
- 1 cup apple jelly
- 1 cup bourbon
- 3/4 cup apple juice
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 small shallot, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Ham
- 5 lb. Omaha Steaks Duroc Boneless Country Ham
- Bourbon-Apple Glaze
Instructions
Bourbon-Apple Glaze
- In a medium sized saucepan, bring to medium heat and add butter and olive oil.
- Add shallots and garlic, and sauté for 30 seconds. Add bourbon to pan and bring to a boil and reduce in volume by 1/3; about 60 seconds.
- Add remaining ingredients and whisk until well-incorporated and jelly has melted; about 60 seconds.
- Reduce heat to medium and cook about 10 minutes. Season to taste with salt and pepper if needed.
- Remove glaze from heat and cool to room temperature, cooling until thickened to glaze-like consistency.
Ham
- Thaw Duroc Boneless Country Ham in refrigerator for 26 to 28 hours.
- Remove ham from packaging and place on a roasting rack in a roaster pan, cut side down. Allow ham to come to room temperature on counter for 1 hour.
- Preheat oven to 325 degrees Fahrenheit, then place on center rack and cover with aluminum foil.
- Bake 60 minutes, then remove foil.
- Cook ham for another 30 minutes, uncovered, glazing ham with bourbon-apple glaze once every 8 mins.
- Carefully broil the ham for about 3 to 5 minutes, until slightly crisp. Watch ham very closely during this final cooking step to prevent overcooking.
- Internal temperature of ham should be 140 degrees Fahrenheit and ham should be nicely glazed and lacquered. Allow the ham to rest for about 20 mins, then serve with remaining glaze on the side.