Bourbon-Orange-Glazed Ham
Recipe By :Kate Hays
Serving Size : 24
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup mustard -- whole-grain
1/4 cup bourbon -- or dark rum
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 8-pound ham, rump half -- smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat
Pineapple-Bourbon Chutney -- (See Recipe)
In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.
Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).
Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.
Source:
"Fine Cooking, October 22, 2008"
NOTES : Orange-maple mustard: Reserve 3 Tbs. of the marmalade mixture from the Bourbon-Orange-Glazed Ham recipe and mix with 1 cup of grainy mustard.
Pineapple-Bourbon Chutney
1 fresh pineapple -- peeled, cored, and diced (about 4 cups)
1 large yellow onion -- chopped (about 1-1/2 cups)
1 cup packed light brown sugar
3/4 cup apple cider vinegar
1/4 cup bourbon -- or dark rum
3 tablespoons fresh ginger -- finely chopped
1 tablespoon lemon zest -- lightly packed finely grated
1 tablespoon fresh lemon juice
1/2 teaspoon ground cloves
Kosher salt and freshly ground black pepper
In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.
Yield:
"3 cups"
NOTES : Make Ahead Tips
This chutney can be made up to 3 days ahead and stored in the refrigerator.
This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.
Recipe By :Kate Hays
Serving Size : 24
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup mustard -- whole-grain
1/4 cup bourbon -- or dark rum
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 8-pound ham, rump half -- smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat
Pineapple-Bourbon Chutney -- (See Recipe)
In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.
Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).
Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.
Source:
"Fine Cooking, October 22, 2008"
NOTES : Orange-maple mustard: Reserve 3 Tbs. of the marmalade mixture from the Bourbon-Orange-Glazed Ham recipe and mix with 1 cup of grainy mustard.
Pineapple-Bourbon Chutney
1 fresh pineapple -- peeled, cored, and diced (about 4 cups)
1 large yellow onion -- chopped (about 1-1/2 cups)
1 cup packed light brown sugar
3/4 cup apple cider vinegar
1/4 cup bourbon -- or dark rum
3 tablespoons fresh ginger -- finely chopped
1 tablespoon lemon zest -- lightly packed finely grated
1 tablespoon fresh lemon juice
1/2 teaspoon ground cloves
Kosher salt and freshly ground black pepper
In a 4-quart saucepan over medium-high heat, combine all the ingredients with 1/4 tsp. salt and a few grinds of pepper. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1-1/4 hours. Add more salt and pepper to taste.
Yield:
"3 cups"
NOTES : Make Ahead Tips
This chutney can be made up to 3 days ahead and stored in the refrigerator.
This sweet-tangy condiment provides a wonderful balance to bites of smoky ham, and it’s also delightful on its own.