Post by April B. on Jan 31, 2003 9:24:54 GMT -6
baked ham w/ bourbon glaze
12-14 lb smoked, precooked ham
1 t dry mustard
3/4 c whole cloves
3/4 c bourbon
2 navel oranges, sectioned and peeled
2 c dark brown sugar
preheat the oven to 325 º F. place the ham, fat side up, on a rack set in a
shallow roasting pan large enough to hold the ham comfortably. bake in the
middle of the oven, without basting, for two hours, or until the meat can be
easily pierced with a fork. for greater cooking certainty, insert a meat
thermometer in the fleshiest part of the ham before baking it. it should
register between 130-140 º F when the ham is done. when the ham is cool
enough to handle comfortably, cut away the rind with a large, sharp knife.
then score the ham by cutting deeply through the fat until you reach the
meat, making the incisions 1/2" apart lengthwise and crosswise. return the
ham to the rack in the pan and raise the oven heat to 450 º F. with a pastry
brush, paint the ham on all sides with 1/2 c of the whiskey. then combine
the sugar, mustard, and 1/4 c whiskey, and pat the mixture firmly into the
scored fat. stud the fat at the intersections or in the center of each
diamond with a whole clove, and arrange the orange sections as decoratively
as you can on the top of the ham with toothpicks or small skewers to secure
them. baste lightly with the drippings on the bottom of the pan and bake the
ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has
melted and formed a brilliant glaze.
12-14 lb smoked, precooked ham
1 t dry mustard
3/4 c whole cloves
3/4 c bourbon
2 navel oranges, sectioned and peeled
2 c dark brown sugar
preheat the oven to 325 º F. place the ham, fat side up, on a rack set in a
shallow roasting pan large enough to hold the ham comfortably. bake in the
middle of the oven, without basting, for two hours, or until the meat can be
easily pierced with a fork. for greater cooking certainty, insert a meat
thermometer in the fleshiest part of the ham before baking it. it should
register between 130-140 º F when the ham is done. when the ham is cool
enough to handle comfortably, cut away the rind with a large, sharp knife.
then score the ham by cutting deeply through the fat until you reach the
meat, making the incisions 1/2" apart lengthwise and crosswise. return the
ham to the rack in the pan and raise the oven heat to 450 º F. with a pastry
brush, paint the ham on all sides with 1/2 c of the whiskey. then combine
the sugar, mustard, and 1/4 c whiskey, and pat the mixture firmly into the
scored fat. stud the fat at the intersections or in the center of each
diamond with a whole clove, and arrange the orange sections as decoratively
as you can on the top of the ham with toothpicks or small skewers to secure
them. baste lightly with the drippings on the bottom of the pan and bake the
ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has
melted and formed a brilliant glaze.