Thursday, March 29, 2018

Whiskey Glazed Baked Ham

A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.
A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.

Whiskey Glazed Baked Ham

My favorite baked ham, hands down, has always been what is probably the most classic southern baked ham - a brown sugar and mustard glazed ham with a Coca-Cola pan sauce. It is so good! Still, like everything else, I do enjoy mixing it up occasionally and this whiskey-glazed ham is a mighty fine version too!

Sliced whiskey-glazed baked ham, pictured here with cornbread from the recipe in my cookbookpurple hull peas from the freezer, and my favorite steamed broccoli recipe.
A simple mix of pepper jelly with Creole mustard, Maker's Mark Whisky and lemon juice, makes up the glaze, brushed on toward the end of cooking. I'm using Mrs. G's Ja-Ha, which is a combination of jalapeno with habanero peppers and is delicious! Mrs. G's is some of the best pepper jelly out there y'all and I love using them in recipes, especially for ham glazes.


The biggest thing to remember here is that there are different kinds of hams! I know that spiral sliced hams are all the rage, and although I've made them, I've never been a fan. A fresh ham is more like a pork roast, so you don't want that for this recipe, nor do you want a country ham. Here I'm using my favorite - a nearly 12 pound, fully cooked, smoked, bone-in shank portion, half ham... which I would have studded with whole cloves had I remembered I needed to buy some more!

You'll also notice that I almost always pick a larger sized, bone-in ham when I make a baked ham. That's because I want the ham bone for another meal and I want to have ham to put up in the freezer. Be sure to check out my collection of recipes using ham bones and leftover ham!


These types of hams are already fully cooked, and technically can simply be sliced and served cold. I find however that they benefit from a slow warm up and a glaze, so I prefer to serve them warm, and follow the suggested reheating temperature and time indicated on the label of the brand I use. I'm using a Smithfield brand smoked ham here, which recommends 325 degrees F for about 15 to 20 minutes per pound, although I rely more on internal temperature than time. Check the instructions on your brand of ham for their recommendations for temperature and time, as different companies do give variations on baking.

I also decided to cook the ham pictured outside on my Traeger, which is a smoker that acts like an oven. I did bump the temperature to 350 degrees and cooked to an internal temperature of 140 degrees F, which took about 3 hours.


Dig in!


One of the most important tools with cooking meats is an in-oven thermometer.


I first purchased mine when I made an expensive prime rib roast, a cut I just don't regularly buy because of the cost and wanted to make sure not to over cook that high dollar piece of meat! It turned out perfect, so I highly recommend using one anytime you roast chickens or roasts.

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For more of my favorite baked ham recipes, check out my collection on Pinterest!



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Yum

Recipe: Whiskey Glazed Baked Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours 40 min |
Total time: 2 hours 50 min
|
Yield: About 12+ servings

Ingredients
  • 1 (10 to 12 pound) fully cooked, smoked bone-in half ham
  • Whole cloves, optional
  • 1-1/2 cups apple juice
Glaze:
  • 1 cup pepper jelly
  • 2 tablespoons Creole mustard
  • 1/4 cup whiskey or bourbon
  • 2 teaspoons fresh lemon juice
Instructions

Allow ham to come to room temperature for about 30 minutes. When ready to bake, preheat oven to 325 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour apple juice over ham, tent loosely with another piece of foil and bake for 1 hour.

Meanwhile, in a small saucepan over medium-low heat, melt the pepper jelly. Whisk in the mustard, whiskey, lemon juice and Cajun seasoning; remove from the heat and set aside. Remove ham and brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for another hour, basting with some of the remaining glaze a few times, adding additional apple juice to pan as needed.

Remove foil, and continue baking uncovered, basting several times, for another 40 minutes, or until internal temperature on ham reads 140 degrees F on an instant read thermometer, without touching bone. Let the ham rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve. Reheat the remaining sauce and offer at the table.

Cook's Notes: May substitute water or apple juice for the whiskey. Actual time will depend on the type and size of ham you are using. I'm using the recommended temperature and time for the brand of ham I purchased. Check the instructions on your brand of ham for their recommendations, as different companies do give variations on baking.

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Check These Recipes Out Too Y’all!

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Brown Sugar Ham with Coca-Cola Pan Sauce

Posted by on March 29, 2018
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4 comments:

  1. Mary this sounds too marvelous not to try! I adore glazed ham. But question: think this might work on a spiral ham? You know how you sent the Cajun to the store to buy a ham and he came back with a tiny little one? Well, I sent my sweet thing out to the freezer for a ham to defrost, and he defrosted the one he'd bought on a double special, a spiral. (I got a regular ham out in time for Easter. Didn't glaze that one.) Since this spiral was defrosted, thought I'd try this recipe on it. It's a Smithfield, don't want to waste it. what d'ya think? maybe reheat it a tad less, to prevent dryness?

    ReplyDelete
    Replies
    1. Sure! Just follow the baking instructions on the wrapper for timing. I haven't bought one in awhile so not sure how they differ. I always seem to overcook the spirals which is why I don't buy them.

      Delete
  2. It was fabulous! Undercooked slightly so the spiral ham didn't dry out. Husband doesn't like glazed ham, but he liked this ham! He asked if I could try it next time with a single malt scotch instead!

    ReplyDelete

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