Spiral Ham with Orange Bourbon Glaze

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When does bourbon not make something better? Never. The answer is never.

SERVINGS
12
PREP TIME
10
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
10
MIN
DIFFICULTY
Medium
  • 1 FARMER JOHN® SPIRAL SLICED SMOKED HAM
  • ½ CUP ORANGE MARMALADE
  • 3 TABLESPOONS BOURBON
  • 2 TABLESPOONS MAPLE SYRUP
  • 2 TABLESPOON WHOLE GRAIN MUSTARD
  1. PREHEAT OVEN TO 325°
  2. COOK HAM ACCORDING TO PACKAGE DIRECTIONS.
  3. MEANWHILE, IN SMALL SAUCEPAN OVER MEDIUM HEAT, COOK MARMALADE, BOURBON, MAPLE SYRUP AND MUSTARD, STIRRING OCCASIONALLY, 4 TO 5 MINUTES OR UNTIL MARMALADE IS MELTED AND GLAZE IS THICKENED.
  4. 30 MINUTES BEFORE HAM IS DONE, GENEROUSLY BRUSH GLAZE OVER HAM. CONTINUE BAKING HAM UNTIL INTERNAL TEMPERATURE REACHES 160°
  5. LET STAND 5 TO 10 MINUTES BEFORE SLICING.
  6. SERVE WITH ANY REMAINING GLAZE.
TWIST ON A CLASSIC: FLAVORED BOURBON IS ALL THE RAGE! CREATE YOUR OWN BY ADDING ½ TEASPOON GROUND CINNAMON AND ½ TABLESPOON VANILLA EXTRACT TO SMALL SAUCEPAN WITH MARMALADE.  COOK AS ABOVE. FOR A FESTIVE LOOK, GARNISH HAM WITH FRESH HERBS AND ORANGE SLICES.

 

CARVING A BUTT HALF OR PORTION HAM

carving1
1. Place pre-cut side of ham down on the  cutting board. Carve along the bone to remove boneless section of meat.

carving2
2. Slice boneless section across the grain and transfer to a serving platter.

carving3
3. To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices as shown. Transfer slices to a serving platter.

COOKING TIP

Make sure to save some glaze to use as a spread to make sandwiches with the leftovers.

Spiral Ham with Orange Bourbon Glaze

When does bourbon not make something better? Never. The answer is never.

SERVINGS
12
PREP TIME
10
MIN
COOK TIME
1
HR
TOTAL TIME
1
HR
10
MIN
DIFFICULTY
Medium
  • 1 FARMER JOHN® SPIRAL SLICED SMOKED HAM
  • ½ CUP ORANGE MARMALADE
  • 3 TABLESPOONS BOURBON
  • 2 TABLESPOONS MAPLE SYRUP
  • 2 TABLESPOON WHOLE GRAIN MUSTARD
  1. PREHEAT OVEN TO 325°
  2. COOK HAM ACCORDING TO PACKAGE DIRECTIONS.
  3. MEANWHILE, IN SMALL SAUCEPAN OVER MEDIUM HEAT, COOK MARMALADE, BOURBON, MAPLE SYRUP AND MUSTARD, STIRRING OCCASIONALLY, 4 TO 5 MINUTES OR UNTIL MARMALADE IS MELTED AND GLAZE IS THICKENED.
  4. 30 MINUTES BEFORE HAM IS DONE, GENEROUSLY BRUSH GLAZE OVER HAM. CONTINUE BAKING HAM UNTIL INTERNAL TEMPERATURE REACHES 160°
  5. LET STAND 5 TO 10 MINUTES BEFORE SLICING.
  6. SERVE WITH ANY REMAINING GLAZE.
TWIST ON A CLASSIC: FLAVORED BOURBON IS ALL THE RAGE! CREATE YOUR OWN BY ADDING ½ TEASPOON GROUND CINNAMON AND ½ TABLESPOON VANILLA EXTRACT TO SMALL SAUCEPAN WITH MARMALADE.  COOK AS ABOVE. FOR A FESTIVE LOOK, GARNISH HAM WITH FRESH HERBS AND ORANGE SLICES.

 

CARVING A BUTT HALF OR PORTION HAM

carving1
1. Place pre-cut side of ham down on the  cutting board. Carve along the bone to remove boneless section of meat.

carving2
2. Slice boneless section across the grain and transfer to a serving platter.

carving3
3. To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices as shown. Transfer slices to a serving platter.

 
COOKING TIP

Make sure to save some glaze to use as a spread to make sandwiches with the leftovers.