Honey-and-Rye-Glazed Ham

Bon Appétit  | December 2013

by Julia Kramer and Alison Roman

]]>

photo by Sivan Lewin

yield
16 to 20 servings

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

Ingredients

add to shopping list

Preparation

Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.

Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

Once you've mastered the basics, experiment with the glaze: Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard
Holiday Spirit = Orange Marmalade + Rum + Ground Cloves
Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/34a25b6e/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C5120A5410A0Dmbid0Frss0Iepinr/story01.htm

Put the internet to work for you.

via Personal Recipe 3575434