Why have a boring ol’ baked ham, when you can serve up some dee-lish-us Bourbon Basted Baked Ham. Your dinner guests will love you even more once they’ve tasted this here hot and spicy and spiked-up ham for supper! They’ll all be wonderin’ how something so simple could taste sooo good! The only thing you’ll be hearin’ is…YUM!
Bourbon Basted Baked Ham
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
90 mins
TOTAL TIME
1 hour 45 mins
INGREDIENTS
1 5-7 pound smoked ham (unsliced)
10-12 whole cloves
1 ¾ cups of apple juice (I like unfiltered, but filtered is good too)
1 cup red jalapeño jelly or hot red pepper jelly
1 tablespoon Dijon or Creole mustard
1 tablespoon fresh lemon juice
⅓ cup Wild Turkey Bourbon ( or TX Bourbon works well also)
INSTRUCTIONS
Preheat your oven to 325°. Pour yourself a shot of bourbon and drink it down. Now, you’re ready to cook!
Git out your roasting pan. Make sure your ham has been brought to room temperature. Place your ham in the roasting pan and turn it so the fat side is up.
Now, score the fat side with your knife in criss-crossed diamond shapes all over the fat. In the center of each diamond, stick a fresh whole clove down into the fat.
Pour 1 cup of the apple juice into the bottom of the pan.
Place some foil over the ham like a loose tent and bake for 45 minutes.
While that ham is cookin’, git yourself a pot to make the glaze.
Put the jelly, mustard, lemon juice and bourbon into the pot and stir around a little to mix. Place the pot of glaze mix over a medium heat, stirring constantly until blended. Then remove from the heat.
After the ham has been cookin’ in the pan for 45 minutes, remove the roasting pan from the oven, lift the tent, and cover the top and sides of the ham in the glaze. Then place the loose tent back over the top and place it back in the oven and let it cook for another 45 minutes. (If the apple juice has completely cooked down, add another ½ cup to the bottom of the pan with the juices. After you’ve placed the ham with the glaze on it back into the oven.)
Now, you’re gonna want to baste it every 15 minutes or so. After 25 minutes, remove the tent and let it cook uncovered for the last 20 minutes.
After the ham is cooked (if you use a thermometer, it should read 140°) then place the ham on a cutting board, let it stand for 5 minutes, and slice to your liking.
Serve it up with the leftover glaze or some of the jalapeño jelly on the side, a little fresh cream-style corn, potato salad, and hot cornbread with butter.
Pour you and your guests some shots of bourbon, serve up that dee-lish-us ham and dig in! YUM! Now, that’s what I call cookin’ with a right smart of love.
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