Brown Sugar Bourbon Pineapple Glazed Ham

• Condiments

  • 2 tsp Mustard, spicy brown
  • 1/3 cup Pineapple preserves

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 cup Brown sugar, packed light
  • 1 Cloves, whole

• Drinks

  • 1 cup Pineapple or apple juice

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup Bourbon

• Other

  • 1 (10-12 lb fully cooked hickory smoked bone-in ham

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (10-12) lb fully cooked Hickory smoked bone-in ham
• Whole cloves
• 1 cup pineapple or apple juice
• 1 cup packed, light brown sugar
• ½ cup bourbon
• ⅓ cup pineapple preserves
• 1 Tbsp butter, melted
• 2 tsp spicy brown mustard
• ¼ tsp allspice

Directions

• Preheat the oven to 325°F. Move the rack to the lower third of the oven.
• Remove any skin and trim the fat to ¼-inch thickness.
• Score the ham in a diamond pattern using a sharp knife making ¼-inch deep cuts ¾-inch apart.
• Press a whole clove in the center of each diamond.
• Place cut side down (fat side up) into a 13 x 9-inch baking pan or similar. Pour the pineapple juice around the ham. (You may use a baking rack fitted into the pan, if desired.)
• In a small bowl, mix together the brown sugar, bourbon, preserves, butter, mustard and all-spice. Mix until fully combined.
• Carefully spoon or brush the glaze over the ham using ⅓ of the glaze. Cover loosely with foil and place into the oven.
• Bake for 12-15 minutes per pound. Stop midway through baking, lift the foil and spoon ⅓ of the glaze over the ham then recover with foil.
• Thirty (30) minutes before the end of baking remove the foil and brush with the remaining glaze and return to the oven uncovered to finish baking and brown.
• If needed, broil at the very end of baking to char further. Do NOT walk away.
• Rest uncovered for 20 minutes then carve or cool completely and chill.
• Store leftovers tightly covered and chilled.