Bourbon Glazed Ham Recipe
Ingredients
| 4.5 kg/10 lb smoked ham, well scrubbed, soaked overnight and drained | ||
| Bouquet garni | 1 | |
| Peppercorns | 8 | |
| Onion | 1 , quartered | |
| 1 carrot, scraped and quartered | ||
| Stalk celery | 1 , quartered | |
| 375 g/12 oz dark brown sugar | ||
| Dry mustard | 2 Teaspoon | |
| 150 ml/5 fl oz bourbon whisky | ||
| Whole Cloves | 12 | |
| 2 oranges, peeled and segmented | ||
Directions
Put the ham in a saucepan and cover with water.
Add the bouquet garni, pepper-corns, onion, carrot and celery.
Bring to the boil, then simmer for 4 1/2 hours.
Remove from the heat and leave the ham to cool in the liquid.
Mix together the brown sugar, mustard and 4 tablespoons of the bourbon.
Drain the ham and cut away the rind.
Score the fat in a diamond pattern, making cuts all the way through the fat to the meat.
Put the ham on a rack in a roasting tin and coat with the remaining bourbon.
Spread over the sugar mixture.
Push the cloves into the fat and arrange the orange segments on top, securing each segment with a wooden cocktail stick.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 45 minutes to 1 hour.
Add the bouquet garni, pepper-corns, onion, carrot and celery.
Bring to the boil, then simmer for 4 1/2 hours.
Remove from the heat and leave the ham to cool in the liquid.
Mix together the brown sugar, mustard and 4 tablespoons of the bourbon.
Drain the ham and cut away the rind.
Score the fat in a diamond pattern, making cuts all the way through the fat to the meat.
Put the ham on a rack in a roasting tin and coat with the remaining bourbon.
Spread over the sugar mixture.
Push the cloves into the fat and arrange the orange segments on top, securing each segment with a wooden cocktail stick.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 45 minutes to 1 hour.
Chef
