I love serving a glazed ham at Christmas. Here’s an amazingly delicious recipe I hope you enjoy!
The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
Ingredients & Preparation
1½ cups rye whiskey or bourbon or other whiskey
¾ cup honey
¼ cup mild-flavored (light) molasses
1 teaspoon crushed red pepper flakes
½ teaspoon coarsely ground black pepper
1 12–14-lb. cured smoked bone-in ham, skin removed if needed
Calories (kcal) 910
Fat (g) 62
Saturated Fat (g) 21
Cholesterol (mg) 240
Carbohydrates (g) 15
Dietary Fiber (g) 0
Total Sugars (g) 13
Protein (g) 57
Sodium (mg) 240
Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.
Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.
Transfer ham to a cutting board and let rest 10 minutes before slicing.
Serve with pan juices.