Orange Bourbon Glazed Ham
Baked ham is a classic holiday entrée and our Baked Ham with Bourbon-Orange Glaze raises the bar a notch or two. This is an easy entrée that bakes up moist and flavor-packed! The bourbon-orange glaze adds a crisp caramelization to the edges.
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Servings: 12 to 14 servings
Calories: 134kcal
Ingredients
For the Ham:
- 1 bone-in 8 pound, fully-cooked, half-ham, rind removed (optional)
- 2-3 tablespoons whole cloves
- ½ cup bourbon divided
For the Glaze:
- 2 tablespoons butter
- 3 garlic cloves grated or minced
- 2 tablespoons grated fresh ginger root
- ¾ cup orange marmalade
- ¼ cup honey
- 2 tablespoons whole-grain mustard
- Zest of 1 orange
- ¼ cup orange juice
- Salt and pepper to taste
Instructions
Prepare the Ham:
- Preheat the oven to 325°F and arrange the oven rack to the lower third position.
- Removing the rind from the ham is optional. If you do not plan to remove it, skip to the next step of scoring the surface.
- To remove the rind from the ham, slide a paring knife under the rind on the cut face of the ham to loosen the rind from the layer of fat. Slip your fingers under the loosened rind and pull it back, use the knife as needed to cut away the rind.
- With a sharp knife, score the surface of the fat/rind in a diamond pattern, without cutting into the flesh of the ham. Stud each diamond with a whole clove. An ice pick or a wooden skewer can be used to puncture a hole in the fat before inserting the whole clove.
Roast the Ham:
- Place the ham fat/rind side up on a rack set inside a roasting pan.
- Add 1 cup of water or broth to the bottom of the pan and drizzle 1/4 cup of the bourbon over the ham.
- Insert a meat thermometer and cover with foil.
- Roast the ham for 90 minutes. In the meantime, prepare the glaze.
For the Glaze:
- In a saucepan set over medium heat, melt the butter then add the garlic and ginger. Cook for 30 seconds until garlic is fragrant. Add the orange marmalade and honey and heat until melted and syrupy.
- Remove from the heat and whisk in the mustard, orange zest, orange zest and the remaining bourbon. Taste and add salt and pepper as needed.
Glazing the Ham:
- After the ham has roasted for 90 minutes, transfer it from the oven, remove the foil and baste the ham with the glaze. Return it to the oven and continue to cook for another 30 minutes.
- Baste the ham with the glaze every 10 minutes until the meat thermometer reaches 140°F.
To Serve:
- Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing and serving.
Notes
- Removing the rind from the ham is optional.
- Scoring the ham and studding with cloves adds some flavor and makes a beautiful presentation.
- Most hams in the supermarkets are already fully cooked. All that is needed is to heat the ham and apply a glaze.
- If cooking an un-cooked ham the internal temperature should reach 165°F
- Applying the glaze too soon will cause it to burn.
- To get a heavy, sticky glaze, baste frequently
- If the glaze has not caramelized to your liking by the time the ham reaches temperature, turn the broil unit on and brown it to your satisfaction. Watch it carefully and limit the time to 2-4 minutes.
- Heat the ham to an internal temperature of 140°F
- A digital thermometer with a meat probe is recommended.
- If no thermometer is available, calculate the cooking time at 15 minutes per pound.
- Do not add the glaze to the ham until it has cooked 3/4 of the
Nutrition
Serving: 5oz. | Calories: 134kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 144mg | Fiber: 2g | Sugar: 19g