Apricot, Brown Sugar and Bourbon Glazed Ham

serves 24


1 fully cooked or partially cooked, smoked, bone in ham shank, about 8-10 pounds 

1 cup apricot jam

1 cup packed light brown sugar

1/2 cup Dijon mustard

1/4 cup bourbon


Let the ham sit out for 1 1/2 to 2 hours to reach room temperature.  This will ensure even warming of the ham.


Meanwhile, in a medium saucepan bring the jam, brown sugar, mustard and bourbon to a boil then reduce the heat and simmer, stirring frequently to keep the sugars from scorching, until slightly reduced to about 2 cups, about 15-20 minutes.  Transfer the glaze to a bowl and allow to cool slightly.  Glaze will thicken to a spreadable consistency; set aside.


Position a rack in the lower third of the oven and preheat the oven to 325° F.


Line several large heavy duty sheets of aluminum foil perpendicular to one another with overhang across a heavy duty, rimmed baking sheet.  Place the ham in the middle of the foil and spread half of the glaze over the surface of the ham. Bring the sides of the aluminum foil over the ham and wrap loosely.  Bake until an instant-read thermometer reaches 125° F ( about 17-19 minutes per pound) for a total of 2 1/4 to 2 3/4 hours.  The temperature of the ham will continue to rise during the glazing and resting.


Remove the ham from the oven and raise the oven temperature to 425° F. Peel back the foil and turn the sides of the foil in towards the ham.  This prevents any sugars on the inside of the foil from scorching and burning which causes unpleasant smell and smoke.  Using a sharp knife, score the top of the ham by making a diamond shaped grid pattern, cutting through the skin and the fat (about 1/16-inch), then spread 1/3 of the remaining glaze over the surface.  Return the ham to the oven.  After 5 minutes and then again at 10 minutes, repeat the glaze using 1/3 each time until the glaze is shiny and golden, about 20 minutes total.  Keep a close eye on the ham so the glaze doesn't burn.


Remove the ham from the oven and transfer to a cutting board or serving platter and tent loosely with foil for at least 20 minutes and up to 2 hours before slicing.  Reserve any accumulated juices for serving if desired.  Enjoy!


Printed from thegalleygourmet.net