Recipe For Ham with Peach and Bourbon Glaze
Thanksgiving, Christmas or New Year's we always have ham for one of the three holidays. It makes a nice change from poultry and beef. There is always a lot left over for making bean or pea soups and sandwiches! We slice it extremely thin and freeze some of it as well. Don't forget to use the ham bone if there is one when you are making up those soups!
There are various and sundry glazes you can use but I like this one as the flavor of peach and bourbon really brings out a subtle flavor in the ham as opposed to the traditional brown sugar glaze or pineapple glaze.
- 2/3 cup peach preserves
- 1/4 cup bourbon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground pepper
- (1) 7-1/2 pound 33% less sodium smoked fully cooked ham with bone in preferred (usually a shank or butt portion of the ham)
- 20 whole cloves
- Cooking spray
- 1 cup water
- Preheat oven to 325 degrees.
- Combine the preserves and bourbon in small saucepan.
- Bring to a boil – remove from heat.
- Stir in cumin, ginger, coriander and pepper. Cool slightly.
- Trim fat and rind from ham.
- Score the outside of the ham in a diamond or cross-hatched pattern and stud (see picture) with the cloves.
- Place ham on a rack in a broiler pan or roasting pan coated with cooking spray.
- Pour 1 cup of water into the pan. Place rack in pan.
- Brush ham with 1/4 cup of the preserves mixture. Bake at 325 for 2 hours or until thermometer registers 140, basting the ham with remaining preserves mixture every 30 minutes.
- Transfer the ham to a platter.
- Let stand 15 minutes.
- Discard cloves before carving and serving.
28 servings – 143 calories – 3 ounces meat per serving.
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How To Cook a Ham Part 3
How to Cook a Ham Part 2
Making Ham Glaze
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Audrey Kirchner (author) from Washington on November 21, 2009:
You never know until you try though if you are a good cook - I always say if someone can read, they can cook! Definitely the bourbon gives it a unique flavor but also the peach...and the cloves, yeah - they make great additions to your martini - ha ha! Thanks for the tags, guys!
Sherri from Southeastern Pennsylvania on November 20, 2009:
The bourbon definitely got my interest. Hams can be kind of boring, but this recipe is exciting. Good advice about discarding the whole cloves...nasty on your teeth.
katyzzz from Sydney, Australia on November 19, 2009:
Sounds absolutely yummy, but I'm not really such a good cook and I do not have anyone to share it with.