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Title: Bourbon Glazed Ham
Categories: Entree Holiday
Yield: 1 Servings
| 1 | Ham; 14 to 16 pounds, smoked | |
| And low-salt | ||
| 1 | c | Bourbon; divided |
| 1/3 | c | Whole Cloves |
| 2 1/2 | c | Dark Brown Sugar |
| 1 1/2 | ts | Dry Mustard |
| 1 | Navel Oranges; to 6, peeled | |
| And sectioned | ||
| 15 | Maraschino cherries; whole | |
| Watercress OR Parsley for | ||
| Garnish |
Place ham on rack in a roasting pan, and bake at 325 degrees for two hours. Remove and let cool enough to handle. Increase oven temperature to 425 degrees. Cut away rind on ham, leaving some fat. Score fat (deeply, about 1/2 inch) in rough diamond shapes and return ham to rack in roasting pan. With a pastry brush, paint 1/2 cup whiskey all over top and sides of ham. Stud the fat liberally with cloves. Combine remaining whiskey with brown sugar and mustard, and pat firmly all over the ham. Using toothpicks to anchor them, arrange sections from two of the oranges and the cherries in decorative designs all over the ham. Baste lightly with drippings from the previous cooking, plus any bourbon that has drizzled into the drippings. Place in oven and bake, undisturbed, for twenty to twenty-five minutes, or until sugar has melted to form a glaze. Remove to a large serving platter. Surround with watercress or parsley and remaining orange sections. Let stand about 15 seconds before slicing.
SOURCE: Braille Monitor, September 1987....by Sharon Maneki Typos: Kathryn L. Cone
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