Maple-Bourbon Glazed Ham
Our maple-bourbon roasting glaze gives a sweet, lacquered finish to this ham, which makes a delicious main course for an Easter feast or other celebratory meal.
- 1 boneless smoked ham, about 6 lb. (3 kg)
- Whole cloves for studding ham (optional)
- 1/2 cup (4 oz./125 g) maple-bourbon roasting glaze
Preheat an oven to 325°F (165°C).
Remove the ham from the packaging and place in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Stud the intersections of the diamonds with a clove. Do not add water to the pan or cover the ham.
Transfer to the oven and roast the ham for 1 1/2 hours. Remove from the oven and brush the ham with some of the glaze. Continue roasting, brushing the ham with the glaze every 10 minutes, until the internal temperature of the meat registers 140°F (60°C), about 30 minutes more. If the surface becomes too dark while cooking, tent the ham loosely with aluminum foil.
Transfer the ham to a carving board and let rest for 10 to 15 minutes. Cut the ham into slices and arrange on a warmed platter. Serves 8 to 12.