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Holiday ham glazes

Melissa Cormier
Melissa Cormier

Happy Easter Traditionally, ham has always been on the menu at our house at Easter. From Bourbon, mustard or marmalade glazes, these recipes make ham probably one of the easiest meals to prepare for any special family dinner or holiday celebrations.

Bourbon Glaze
Ingredients
2 cups bourbon
1 cup honey
1/3 cup molasses
½ teaspoon coarsely ground black pepper
1 10lb. bone-in ham, skin removed
Gingerale
Method
Preheat oven to 350°. Whisk bourbon, honey, molasses, , and black pepper in a medium bowl.
Set ham on a rack in a large roasting pan and pour in 2 cups ginger ale.. Score fat in a criss cross pattern cutting about 1/3 inch deep. Brush ham with the bourbon mixture and bake. Baste the ham every 20 minutes with pan juices. Bake for about 1½–2 hours or until the ham is cooked. Transfer ham to a cutting board and let rest 10 minutes before slicing. You can serve with the pan juices if you like
Marmalade mustard Glaze
Ingredients
1 cup orange marmalade
1/2 cup honey or pure maple syrup
3tbsp Dijon mustard
4 tablespoons dark pepper
1 10lb. bone in ham, skin removed
Gingerale
Method
Preheat oven to 350°. Whisk marmalade, honey, Dijon mustard, and rum in a medium bowl.
Place ham on a rack in a large roasting pan and add 2 cups ginger ale. Score fat in a criss cross pattern, cutting about 1/3 inch deep.
Brush ham with the marmalade mustard mixture. Bake. Baste the ham every 20 minutes with the pan juices. Bake for about 1½–2 hours or until the ham is cooked. Transfer ham to a cutting board and let rest 10 minutes before slicing. You can serve with the pan juices if you like.
melissamusseau@gmail.com

Bourbon Glaze
Ingredients
2 cups bourbon
1 cup honey
1/3 cup molasses
½ teaspoon coarsely ground black pepper
1 10lb. bone-in ham, skin removed
Gingerale
Method
Preheat oven to 350°. Whisk bourbon, honey, molasses, , and black pepper in a medium bowl.
Set ham on a rack in a large roasting pan and pour in 2 cups ginger ale.. Score fat in a criss cross pattern cutting about 1/3 inch deep. Brush ham with the bourbon mixture and bake. Baste the ham every 20 minutes with pan juices. Bake for about 1½–2 hours or until the ham is cooked. Transfer ham to a cutting board and let rest 10 minutes before slicing. You can serve with the pan juices if you like
Marmalade mustard Glaze
Ingredients
1 cup orange marmalade
1/2 cup honey or pure maple syrup
3tbsp Dijon mustard
4 tablespoons dark pepper
1 10lb. bone in ham, skin removed
Gingerale
Method
Preheat oven to 350°. Whisk marmalade, honey, Dijon mustard, and rum in a medium bowl.
Place ham on a rack in a large roasting pan and add 2 cups ginger ale. Score fat in a criss cross pattern, cutting about 1/3 inch deep.
Brush ham with the marmalade mustard mixture. Bake. Baste the ham every 20 minutes with the pan juices. Bake for about 1½–2 hours or until the ham is cooked. Transfer ham to a cutting board and let rest 10 minutes before slicing. You can serve with the pan juices if you like.
melissamusseau@gmail.com

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