Bourbon Baked Ham


1 tablespoon extra-virgin olive oil

1 cup honey

1/2 cup bourbon

1/4 cup freshly squeezed orange juice

2 tablespoons Dijon mustard

One half semi-boneless, ready-to-eat ham (7 to 8 pounds), preferably shank end

Freshly ground black pepper

Heat the oven to 350 degrees. Brush the bottom of a large roasting pan with the oil.

In a small saucepan, combine the honey, bourbon, orange juice and mustard.

Place over medium heat and cook, stirring occasionally, everything has melted and combined.

Remove from the heat and keep warm.

Using a sharp knife, make 1/4-inch-deep cuts in the skin in a diamond pattern.

Place the ham in the prepared roasting pan.

Brush some of the warm bourbon glaze onto ham.

Transfer the ham to the oven and cook, brushing with additional glaze every 30 minutes, until an instant-read thermometer inserted into the thickest portion registers 140 degrees, 2 to 2 1/2 hours.

If the ham starts to over-brown, loosely tent with aluminum foil to prevent it from burning.

Transfer the ham to a cooling rack, tent loosely with foil and let rest for 20 to 30 minutes to allow the juices to redistribute.

Transfer to a cutting board, carve and serve.
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