This is my all time favourite glaze for my Christmas ham. The alcohol is burnt off during the cooking time so don’t worry – the kids wont be climbing the walls as a result of the ham (you can blame that on the candy canes). The sugar in the bourbon makes it shine and caramelise beautifully.
A word on the pig – I am very passionate about where my meat comes from and in making ethical choices. I encourage you to do the same.
I hope this recipe serves you well and shines brightly on your Christmas table this year.
Merry Christmas one and all. May your table be shared with all those you hold so close.
Bourbon glazed ham
Serves 12-14 with leftovers
To make the glaze:
1 fully cooked leg ham, about 7-8kg
1 cup apricot jam
1 cup packed light brown sugar
1/2 cup Dijon mustard
1/4 cup bourbon
8 kg cooked leg ham
Cloves for studding
Let the ham sit out for 1 to reach room temperature. This will ensure even warming of the ham.
Preheat oven to 190oC. Remove all of the shelves, if possible leaving only 1 shelf on the lowest rack.
Remove skin from ham & discard but do leave the fat on. Score the fat in a diamond pattern by running the point of a knife over the surface of meat in a cross hatch formation. Ensure you only cut halfway through. Stud a clove in the middle of each diamond. Place the ham in a baking dish lined with a few layers of non stick.
To make the glaze. Place the jam, sugar, mustard & bourbon in a saucepan over medium heat. Simmer, stirring every now & then for 15 mins or until thickened and spreadable. Be sure the sugars do not burn. Transfer to a bowl to cool slightly. Brush the ham with the glaze and bake for approx 40 minutes or until golden. Glaze the ham during cooking approximately every 10 minutes. Allow the ham to stand for at least 5 minutes before carving.
Thickly slice and serve with cranberry sauce or Nellie’s beetroot and aged balsamic relish.
Please note – the glaze can be made days in advance & stored in the fridge until required. The ham can also be glazed and cooked the day before & just gently warmed on the big day should oven space be a problem on the big day itself.