Southerners love their bourbon about as much as we love our “Co-colas.” We will find any excuse to add a few generous glugs into pretty much anything. Don’t let the Southern Baptists fool you with their legalism talk either. They do it too.
Why shouldn’t we? Adding a splash of bourbon to this simple glaze just brings out the smoky flavors of the ham. And check out the shiny tan on this bad boy! Is that not a pretty ham?
With Easter approaching, ham has been dirt cheap lately. Since I make a point to buy what’s on sale in an effort to keep my monthly grocery budget in check, you’d better believe I have been stocking up the freezer. One ham will feed us for at least two or three meals. Which is perfectly okay with the men folks in my house. All three of them are obsessed with pig. Little Brother gets a crazy glint in his eye and starts bouncing in his high chair at the sight of it.
This bourbon glazed ham definitely has centerpiece potential written all over it. It’s salty and sweet, tender and juicy, and will keep you coming back for seconds.
- 1 bone-in fully cooked bone-in ham shank (mine was about 10 pounds)
- ½ cup orange juice
- ¾ cup packed brown sugar
- 2 tablespoons ham juice from the bottom of the roasting pan
- 1 teaspoon mustard
- ¼ cup bourbon
- 1 tablespoon cornstarch
- Preheat oven to 375 degrees. Place ham in a roasting pan or baking dish and cover with foil. Cook ham 15-20 minutes per pound. For a 10 pound ham, I ended up cooking mine approximately two hours.
- After the ham has baked for an hour and a half, remove it from the oven. Strain two tablespoons of juice from the bottom of the pan. Combine orange juice, brown sugar, ham juice, mustard, and bourbon. Whisk in cornstarch until smooth. Bring to a boil and cook until glaze has thickened, about 1-2 minutes.
- Apply glaze liberally to the outside of the ham. Return to the oven, uncovered. Baste ham with the glaze every ten minutes for 30 minutes. Remove ham from oven and allow it to rest for 15 minutes.