Ingredients
- Bone-in Ham: (8-10 lbs, fully cooked, shank or butt portion) – The star of the show, a bone-in ham provides richer flavor and moisture.
- Bourbon: (1 cup, good quality, such as Kentucky bourbon) – Adds a warm, complex depth of flavor that complements the orange beautifully.
- Orange Marmalade: (1 cup, good quality, with or without peel) – Provides sweetness, citrusy notes, and a wonderful sticky texture to the glaze.
- Fresh Orange Juice: (1/2 cup, freshly squeezed) – Enhances the orange flavor and adds brightness and acidity to balance the sweetness.
- Dijon Mustard: (2 tablespoons, smooth) – Offers a subtle tanginess that cuts through the richness and adds complexity to the glaze.
- Brown Sugar: (1/4 cup, packed, light or dark) – Contributes to the glaze’s sweetness and caramelization, with dark brown sugar adding a deeper molasses flavor.
- Whole Cloves: (1 teaspoon, optional) – Adds a warm, aromatic spice note that complements the ham and orange flavors, enhancing the holiday feel.
- Water: (1/2 cup) – Helps to prevent the glaze from burning and keeps the ham moist during baking.
Instructions
- Prepare the Ham: Preheat your oven to 325°F (160°C). Remove the ham from its packaging and place it in a large roasting pan. If your ham has a skin or rind, you may want to score it in a diamond pattern with a sharp knife, being careful not to cut too deeply into the meat. Scoring helps the glaze penetrate the ham and creates those beautiful caramelized edges. Pour the water into the bottom of the roasting pan. This will create steam and keep the ham moist during baking.
- Make the Bourbon Orange Glaze: In a medium saucepan over medium heat, combine the bourbon, orange marmalade, fresh orange juice, Dijon mustard, and brown sugar. If using, add the whole cloves now. Stir well to combine all the ingredients. Bring the mixture to a simmer, stirring occasionally, and then reduce the heat to low. Let the glaze simmer gently for about 10-15 minutes, or until it has slightly thickened and reduced. This simmering process melds the flavors together and creates a richer, more concentrated glaze. Stir occasionally to prevent sticking.
- Glaze the Ham: Once the glaze has thickened slightly, remove it from the heat. Using a pastry brush or spoon, generously brush about half of the glaze all over the ham, ensuring you get into the scores if you’ve made them. Reserve the remaining glaze for basting later. This initial glazing allows the flavors to penetrate the ham as it bakes.
- Bake the Ham: Place the roasting pan with the glazed ham in the preheated oven. Bake for approximately 10-14 minutes per pound, or until the internal temperature of the ham reaches 140°F (60°C). Use a meat thermometer to ensure accurate temperature reading, inserting it into the thickest part of the ham, avoiding the bone. During the last 30-45 minutes of baking, baste the ham with the remaining glaze every 10-15 minutes. This repeated basting is key to building up a beautiful, glossy, and flavorful glaze. If the ham starts to brown too quickly, you can loosely tent it with foil to prevent burning.
- Rest and Carve: Once the ham reaches 140°F (60°C), remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent the ham loosely with foil while it rests to keep it warm. After resting, carve the ham against the grain and serve immediately. The aroma at this point will be absolutely divine, and you’ll be rewarded with a perfectly cooked, incredibly flavorful Bourbon Orange Glazed Ham.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 40g