Peach Bourbon Glazed Baked Ham
Peach Bourbon Glazed Baked Ham</stron</a>g>
Easter Ham has many glaze options out there. For mine I adapted Ina Garten’s Baked Virginia Ham recipe. As far as glazes go you can pretty much impart just about any fruit of your tastes. He uses Mango chutney which I like but I decide to use a Peach Jam I received as a Christmas gift. I also added a little jalapeno jelly with a shot of bourbon. I almost went with the Hot Mango Chutney but decided to use what I had on hand… Next time.
As with any glaze you want to cover the ham and work some into the spirals. I like those black caramelized bits. It almost turns into a sweet ham jerky. With the tender and moist ham towards the bone.
1 spiral cut smoked ham (bone in) (14 lbs)
6 cloves of minced garlic
1/2 cup of Dijon mustard
1 cup of brown sugar
1/4 cup of orange juice
7 oz of Peach Jam
2 tbs of Red Jalapeno Jelly
2 tbs of Bourbon
Zest of 1 orange
1. Preheat the oven to 350 degrees. In a sauce pan I added all the ingredients and brought it to simmer/boil to meld and tighten up. Cooked it for about 5 minutes and then remove from the heat to cool before putting it on your ham.
2. Glaze your ham with the sauce. working it into the spirals. Add a cup of water to your roasting pan. Put in the oven for about an hour. Every 20 minutes or so re-glaze the ham and add more water. If you don’t add water by the end you will have burnt sugar on the bottom of your pan. So it reduces and you add water to keep it consistent.