Bourbon Glazed Ham

The holidays really rush by, don't they? One of our holiday meals had a centerpiece of Bourbon Glazed Ham, using a recipe from Martha Stewart. You begin with a fully-cooked half ham, so it's pretty easy, and towards the end of heating it fully, you brush on this aromatic bourbon-brown sugar-mustard glaze that you make while the ham does it's initial heating up. As the ham gets to the end of it's time in the oven, the glaze becomes shiny, browned and a bit sticky - altogether delicious. You don't even need to save this for a holiday...it works to dress up a weeknight dinner just as well.

Bourbon Glazed Ham

Adapted from a recipe by Martha Steward, 2009

1 1/2 cups dark brown sugar, packed
1 tablespoon molasses
2 tablespoons grainy mustard
1/4 cup bourbon (could also use brandy if preferred)
1 bone-in, fully cooked half ham, about 6 pounds

Preheat oven to 275 degrees F. Place ham in a roasting pan, cover tightly with foil (or put into a baking bag, like Reynolds Brown-In Bag, as I did, following directions for adding 1 tablespoon flour and cutting vent holes). Cook in preheated oven until thermometer registers 145 degrees F, about 1 1/2 hours.

While ham is in the oven, make the glaze. In a small saucepan combine the brown sugar, molasses, mustard and bourbon. Bring to a boil over medium heat and boil for 3 minutes or until thickened and syrupy. Set aside until the ham has reached XX degrees F.

Remove the cover from the ham, increase oven temperature to 350 degrees F, and brush the glaze generously on the ham, covering all exposed parts. Bake, uncovered, another 30-35 minutes until glaze is shiny and darkened. Serve warm, sliced, or at room temperature.