Sunday, November 14, 2010

An Early Thanksgiving

Earlier this week, Alby asked if it would be cool to host Donnie’s going away party at our house.  You see, Donnie is joining the Army and is leaving on Tuesday for Basic.  Without any hesitation (other than saying I would have to ask “The Woman”), I of course said yes.  But this lead me to wondering what to fix.  The Harvs were bringing quite a bit of stuff….so I was wondering what to add to the menu.  Enter a timeless classic……

Bourbon Honey Glazed Ham


  • 2/3 cup bourbon or whiskey (I used Maker’s Mark)
  • 1 cup clover honey
  • 1/3 cup molasses (they were hard to catch and get into the cup)
  • 1/2 cup 100 percent fruit orange marmalade
  • Nonstick cooking spray
  • 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
  • 1/8 cup whole cloves


Preheat oven to 350 degrees F.

In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.

With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

I chose to use Maker’s Mark in the recipe because of it’s unique (somewhat sweet) taste and I would get another Christmas Ornament as well.  Win/Win.  Hell, it mixes well with honey, so might have to try it as a Hot Toddy.

So far, all the prep work is done…….so I’ll let you know how it turns out.

Cheers -



1 comment:

  1. Just so there's no confusion, that's actually a 10lb ham. No matter the size, it was absolutely delicious. I think the glaze would work well on turkey, minus the cloves.


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