Juicy whiskey-glazed ham.

Brian Genest
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.

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  • Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.

  • Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.

  • Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.

  • Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.

  • Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

Cook's Notes:

Don't use a honey, country, or uncured ham for this.

If glaze is too thick, thin out with a mixture of water and whiskey.

Nutrition Facts

410 calories; 25.7 g total fat; 76 mg cholesterol; 1497 mg sodium. 8.4 g carbohydrates; 21.2 g protein; Full Nutrition