7 to 8 pounds fully cooked bone-in smoked ham
15 to 20 whole cloves
1/2 cup bourbon whiskey, divided use
1-1/2 cups water
1/2 cup light brown sugar, packed
1 cup apple cider, divided use
1/4 cup Dijon mustard
1 teaspoon ground black pepper
3/4 teaspoon ground allspice
Preparation:
Unwrap the ham, place on a rack in a deep roasting pan, and let stand for 1 hour to bring to room temperature.
Preheat oven to 325 F.
Trim fat from the ham leaving 1/4-inch-thick layer of fat. Score the fat in a diamond pattern and stud with whole cloves. Stir half of the bourbon whiskey into the water, then pour the bourbon water into the bottom of the roasting pan. Tent the top of the ham with foil and bake for 30 minutes.
While the ham is baking, whisk together remaining 1/4 cup bourbon, brown sugar, and half of the apple cider in a small saucepan over medium heat. Cook, while stirring, until brown sugar is completely dissolved. Remove from heat. Stir in Dijon mustard, pepper, and allspice.
After 30 minutes of baking time, remove ham and baste with 1/4 of the bourbon apple sauce. Return to the oven and continue baking an additional 1-1/2 hours, basting 3 more times as the ham cooks. Add water as needed to the bottom of the roasting pan if it boils out.
Place ham on a platter and tent with foil. Let stand 15 minutes.
Pour pan drippings into a large glass measuring cup. Skim off any fat and discard. Place roasting pan over two stove-top burners over medium-high heat. Add remaining 1/2 cup apple cider to the roasting pan and scrape up any browned bits. Add reserved drippings, along with any accumulated juices from the platter, to the roasting pan. Simmer 5 minutes. Serve pan juices with the ham.
15 to 20 whole cloves
1/2 cup bourbon whiskey, divided use
1-1/2 cups water
1/2 cup light brown sugar, packed
1 cup apple cider, divided use
1/4 cup Dijon mustard
1 teaspoon ground black pepper
3/4 teaspoon ground allspice
Preparation:
Unwrap the ham, place on a rack in a deep roasting pan, and let stand for 1 hour to bring to room temperature.
Preheat oven to 325 F.
Trim fat from the ham leaving 1/4-inch-thick layer of fat. Score the fat in a diamond pattern and stud with whole cloves. Stir half of the bourbon whiskey into the water, then pour the bourbon water into the bottom of the roasting pan. Tent the top of the ham with foil and bake for 30 minutes.
While the ham is baking, whisk together remaining 1/4 cup bourbon, brown sugar, and half of the apple cider in a small saucepan over medium heat. Cook, while stirring, until brown sugar is completely dissolved. Remove from heat. Stir in Dijon mustard, pepper, and allspice.
After 30 minutes of baking time, remove ham and baste with 1/4 of the bourbon apple sauce. Return to the oven and continue baking an additional 1-1/2 hours, basting 3 more times as the ham cooks. Add water as needed to the bottom of the roasting pan if it boils out.
Place ham on a platter and tent with foil. Let stand 15 minutes.
Pour pan drippings into a large glass measuring cup. Skim off any fat and discard. Place roasting pan over two stove-top burners over medium-high heat. Add remaining 1/2 cup apple cider to the roasting pan and scrape up any browned bits. Add reserved drippings, along with any accumulated juices from the platter, to the roasting pan. Simmer 5 minutes. Serve pan juices with the ham.
