by Kayb
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my 116 recipes »
Photo by Sarah Shatz
A&M's Testing Notes:
Expand CollapseKayb's Notes:
Expand1/2 cup whole-grain mustard Ask a question about this ingredient
3 tablespoons honey Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1 cup brown sugar Ask a question about this ingredient
1/4 cup bourbon Ask a question about this ingredient
1 5-8 pound half ham, butt portion, can be sliced or not Ask a question about this ingredient
1 1/2 cup ham drippings or stock Ask a question about this ingredient
1/2 teaspoon dry mustard Ask a question about this ingredient
1/4 cup brown sugr Ask a question about this ingredient
Score ham in a diamond pattern to 1/4 inch deep (if not sliced). Place ham on rack in roasting pan.
Ask a question about this stepBlend mustard, honey, nutmeg and cloves.
Ask a question about this stepUsing your hands, smear mustard mixture all over surface of ham.
Ask a question about this stepAgain using hands, pack brown sugar all over exterior of ham, pressing to be certain it adheres.
Ask a question about this stepPut bourbon in a spray bottle, and mist brown sugar coating to barely moisten. You may not use the entire 1/4 cup.
Ask a question about this stepBake ham, uncovered, in 300-degree oven for 20 minutes per pound.
Ask a question about this stepStrain ham drippings, skim as much fat as you wish, and add ham stock to make 1 1/2 cups. Heat in small saucepan over medium heat to boiling. Add brown sugar and spices; cook until thickened and serve over ham at table. (You can also add a little pineapple juice to this, if you wish.)
Ask a question about this stepI generally get a half-ham, butt portion, and it's usually 5-6 pounds. That leaves me a little more mustard rub than I actually need, so I slather it on liberally.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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Do you like our matching hairdos?
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Scoring the ham.
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Preparing whole-grain mustard, honey, nutmeg and cloves for the initial rub.
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We poured it right on the ham. It doesn't look very promising, does it? But wait...
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Then you spread it around.
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And pack it on with a layer of brown sugar; and then you lay cucumbers over its eyes and turn on the tinkly music.
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Merrill focused on the task, diligently making sure every last inch is covered with the brown sugar. (Little did she know that her pretty hands would be carrying a new engagement ring just hours after this photo was shot!)
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Together we made it rain bourbon on the ham, to moisten its rub.
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Basting -- the key to all great glazed hams!
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The ham drippings are combined with more brown sugar, cloves ..
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freshly grated nutmeg...
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and mustard.
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Then it's time to slice the ham, dip it in the sauce and eat!
I made this for Easter Sunday, using a 6lb smoked ham and let me tell you, it was outstanding. My husband said if he continued to eat it he was going to get meat sweats! It was extremely easy to follow and I had all the ingredients already. I think the only thing I may do differently would reduce the amount of brown sugar in the glaze to an 1/8 cup as I prefer less sweet glazes. This recipe is definitely a keeper! Bravo Kayb!