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Ham with Bourbon, Molasses, and Pecan Glaze

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Ham with Bourbon, Molasses, and Pecan Glaze

Ham with Bourbon, Molasses, and Pecan Glaze

amanda

Equipment

  • Pelican Stainless Steel Rack Set - Perfect for Roasting Poultry and Meat with Space Underneath for Vegetables

  • Le Creuset Cast Iron Dutch Oven - Ideal for Slow Cooking, Browning, and Braising

  • Fons & Sorrels Professional 13-Inch Rack Set - High-Quality Stainless Steel Rack Perfect for Roasting

  • KitchenAid Artisan Series Stand Mixer with Bowl/Attachment/Whisk Set - Versatile and Makes Preparation Easier

  • OXO Good Grips Kitchen Carving Knife, 8-Inch Utility Blade (01532) - Essential for Slicing the Roasted Ham

  • Chef's Choice Digital Instant Read Meat Thermometer - Ensures Proper Cooking Temperature

  • OXO Good Grips Stainless Steel Poultry Fryer with Drip Tray/Grate (01653) - Great for Glazing and Roasting

  • Jaccard Easy-Glide Vegetable Peeler - Helps in Preparing Ingredients Quickly

  • KitchenAid Mixer Stand & Attachments Set - Including Whisk, Dough Hooks, Flat Beaters/Bowls for Mixing Glaze

  • Wüsthof R851 Carbon Steel Cook's Knife - Essential Kitchen Tool for Preparation Stages

Ingredients

  • 1/2 cup apple juice (preferably fresh unfiltered)

  • 1/4 cup bourbon

  • 1 3/4 cups (packed) dark brown sugar

  • 1 cup pecans, toasted, cooled, finely ground

  • 1/4 cup mild-flavored (light) molasses

  • 3 tablespoons dry mustard

  • 1 whole bone-in 16- to 18-pound ham

  • Tangerine Chutney

  • Buttermilk Spoon Bread

Instructions

1

Instruction 1

Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
2

Instruction 2

Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
3

Instruction 3

Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.
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