Smoked Ham With Bourbon, Brown Sugar and Cola Glaze

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GarnetTigerMom

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Smoked Ham With Bourbon, Brown Sugar and Cola Glaze is one I like best to make for the hoilday.


Ingredients

1 (7-8 lb.) smoked ham, fully cooked with bone in
1 cup bourbon
1/2 cup light brown sugar
1 cup cola
1/4 cup Dijon mustard
1/2 cup honey
4 fresh thyme sprigs, leaves only
Kosher salt and freshly ground black pepper
Cooking Instructions

Preheat oven to 325�F.

In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick and syrupy and liquid coats the back of a wooden spoon.

Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat side up and make sure it is brought to room temperature if refrigerated (approximately one hour). Pour and brush the glaze over the ham and add 1 cup of water with 3 tablespoons of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.

Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature -- it should reach 140�F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.

Skim fat from pan juices and drizzle juice over carved ham slices.

:cool2:
 
Ooooo. That sound delicious. My mother likes to coat the ham with with dark brown sugar and cloves. Is the ham that you're using a Smithfield? Smithfields are expensive but well worth the cost as they're so delicious.
 
deafskeptic said:
Ooooo. That sound delicious. My mother likes to coat the ham with with dark brown sugar and cloves. Is the ham that you're using a Smithfield? Smithfields are expensive but well worth the cost as they're so delicious.
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Yeah I use Smithfield all the time and pork chops too. I know they cost lot but they are worth it, other time I wait on sale. :cool:
 
GarnetTigerMom said:
Smoked Ham With Bourbon, Brown Sugar and Cola Glaze is one I like best to make for the hoilday.


Ingredients

1 (7-8 lb.) smoked ham, fully cooked with bone in
1 cup bourbon
1/2 cup light brown sugar
1 cup cola
1/4 cup Dijon mustard
1/2 cup honey
4 fresh thyme sprigs, leaves only
Kosher salt and freshly ground black pepper
Cooking Instructions

Preheat oven to 325�F.

In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick and syrupy and liquid coats the back of a wooden spoon.

Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat side up and make sure it is brought to room temperature if refrigerated (approximately one hour). Pour and brush the glaze over the ham and add 1 cup of water with 3 tablespoons of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.

Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature -- it should reach 140�F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.

Skim fat from pan juices and drizzle juice over carved ham slices.

:cool2:
Click to expand...

I want to get a tavern ham.will that work? also I do not know anything about bourbon is there a certain kind?
 
Here's my mother's recipe for Virgina ham. My dad is a doctor and we got like 4 to five hams from his patients each xmas.

1 cured Virgina ham, about 12 -15 pounds
6-8 c of boiling water
cloves
brown sugar

Scrub the han with a vegetable brush and place in cold water to cover. Leave for 24 hours, chaning the water at least once. Place the ham in a roaster with boiling water and cover tightly. When the oven reaches 500 degrees leave it on for 15 mintues. Wait 3 hours and again bring oven to 500 degrees. Turn oven off and leave for 6-8 hours. It is very important not to open the oven untill the cooking progress is complete. Remove the ham from the roaster and skin it. Romve the hock bone if you can. Score the fat and dot with whole cloves. Pat rather thickly with brown sugar and bake for about 24 mintue till sugar is melted. It's a good idea to like pan with foil. (Some poeple wait till the ham is cold to glaze.) Chill and slice as thinly as possible. Save the chewy pieces to grind for spreads or cook with vegetables or stews. The scraps will freeze.

Here's a biscuit recipe to go with that. I finally got it from my mother. *HOP*

Biscuits for ham (What ham?)

2 c flour
3 t baking powder
1 t salt
1/2 t baking soda
3/4 buttermilk
1/4 c vegetable oil

Combine shifted dry ingredients. Make a well in the center. Add the combined liquids and mix with a fork. knead and roll out thin. cut out with a 1 1/2 inc biscuit cutter and place on a greased baking sheet; bake at 425 until done - watch them. Makes about 25. Cool on a rack. Cut in half; put a thin bit of butter top and bottom. Add sliced ham wit ha smidgen of fat and a speck of the glaze. Heat. Gracefully accept compliments. Biscuits freeze nicely with or without ham.

My mother is big on freezing food.
 
deafskeptic said:
Here's my mother's recipe for Virgina ham. My dad is a doctor and we got like 4 to five hams from his patients each xmas.

1 cured Virgina ham, about 12 -15 pounds
6-8 c of boiling water
cloves
brown sugar

Scrub the han with a vegetable brush and place in cold water to cover. Leave for 24 hours, chaning the water at least once. Place the ham in a roaster with boiling water and cover tightly. When the oven reaches 500 degrees leave it on for 15 mintues. Wait 3 hours and again bring oven to 500 degrees. Turn oven off and leave for 6-8 hours. It is very important not to open the oven untill the cooking progress is complete. Remove the ham from the roaster and skin it. Romve the hock bone if you can. Score the fat and dot with whole cloves. Pat rather thickly with brown sugar and bake for about 24 mintue till sugar is melted. It's a good idea to like pan with foil. (Some poeple wait till the ham is cold to glaze.) Chill and slice as thinly as possible. Save the chewy pieces to grind for spreads or cook with vegetables or stews. The scraps will freeze.

Here's a biscuit recipe to go with that. I finally got it from my mother. *HOP*

Biscuits for ham (What ham?)

2 c flour
3 t baking powder
1 t salt
1/2 t baking soda
3/4 buttermilk
1/4 c vegetable oil

Combine shifted dry ingredients. Make a well in the center. Add the combined liquids and mix with a fork. knead and roll out thin. cut out with a 1 1/2 inc biscuit cutter and place on a greased baking sheet; bake at 425 until done - watch them. Makes about 25. Cool on a rack. Cut in half; put a thin bit of butter top and bottom. Add sliced ham wit ha smidgen of fat and a speck of the glaze. Heat. Gracefully accept compliments. Biscuits freeze nicely with or without ham.

My mother is big on freezing food.
Click to expand...

That sound great! I know Virginia Ham is pretty good. :)
 
GTM, I`am sorry i took so long to get back here. I made the ham and it was very good. thank you. My family loved it. :bowdown:
 
I made it again yesterday. GTM give yourself a pat on the back.
 
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