Honey-and-Rye-Glazed Ham

• Meat

  • 12 lb Ham, cured smoked bone-in

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 1/2 tsp Black pepper, coarsely ground
  • 1 tsp Red pepper flakes

• Beer, Wine & Liquor

  • 1 1/2 cups Rye whiskey

• Other

  • 1/4 cup Mildflavored (light molasses

Found on epicurious.com

Description

Ingredients

• 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too)
• 3/4 cup honey
• 1/4 cup mildflavored (light) molasses
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoons coarsely ground black pepper
• One 12–14-pound cured smoked bone-in ham (skin removed if needed)

Directions

• Preparation Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl. Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours. Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices. Once you've mastered the basics, experiment with the glaze:Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard Holiday Spirit = Orange Marmalade + Rum + Ground Cloves Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds

Nutrition