Recipe for the most delicious Bourbon Molasses Glazed Ham – sweet, crunchy, salty, and completely addictive with a subtle smoky flavor!
Around this time last year, my husband’s friend asked if we’d like to purchase a hog from him. He has a small family farm, and was going to be raising some all-natural, hormone-free pigs for friends- and we jumped at the chance.
A few weeks before Christmas, we got to chose our cuts from a small, local butcher- and we picked up all of our cuts just before Christmas.
When we went through our haul, we noticed four beautiful pre-smoked hams that were neatly frozen and ready for special holidays.
My husband looked far and wide for ideas on how he wanted to cook the ham- and as I have a mild allergy to mustard seed (mustard makes my eyes and lips swell- it’s comical but annoying and I’m always afraid of a severe reaction), most of the recipes he found were out.
We did find a few tips and tricks to make this recipe perfect for us- we also made it with a much, much bigger ham.
- Make sure you use a disposable foil pan- we lost a cookie sheet to this ham – the molasses dripped through our foil coating and was so thick and sludge-like, it was impossible to scrape off!
- Score the whole ham, not just the fat- this way you get a delicious glaze all the way through!
- If you don’t have a roasting rack with a wire insert, use a cookie cooling sheet! It really helps to have the ham up off the glaze, and setting a cookie rack inside the pan is a perfect solution!
Bourbon Molasses Glazed Ham
- 2/3 cup bourbon or whiskey
- 1 cup clover honey
- 1/3 cup molasses
- 1/2 cup 100 percent fruit orange marmalade
- Nonstick cooking spray
- 1 11-pound whole bone-in smoked ham, fully cooked, unsliced
- 1/8 cup whole cloves
Preheat oven to 350 degrees F.
In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes- stirring a bit to prevent burning.
With a sharp knife, cut a diamond pattern across the whole ham.
Stud whole cloves across the whole ham.
Spread half of the bourbon glaze over the ham and roast for 2 1/2 - 3 hours, uncovered, until ham reaches an internal temperature of 130 degrees.
Baste occasionally with additional glaze as ham cooks.
Tent ham with foil and let ham stand for 20 minutes before slicing.