Baked Honey Bourbon Ham by kitchenswagger | Quick & Easy Recipe | The Feedfeed
Baked Honey Bourbon Ham
(1)
"Ready for Easter? Check out my boneless Hatfield dinner ham brought to you by @hatfieldmeats and @thefeedfeed. Made with a honey, orange, and bourbon glaze, it’s sweet, citrusy, and perfect for holidays, parties, or celebration meals. Hatfield hams are simply delicious, family owned, American made, and REALLY easy to use. I got mine at @bigyfoods. Use the locator to find Hatfield hams near you: link.ff.recipes/hatfield-locator. Link in bio for full recipe. #simplyhatfield, #holidayswithhatfield #Feedfeed #sponsored #ad"
-- @kitchenswagger

Details

Prep time 10mins
Cook time 45mins
Serves or Makes: 6-8

Recipe

For the Honey Bourbon Glaze:

  • 1 orange, juiced
  • 1/ 2 cup honey
  • 1/ 4 cup bourbon
  • 1/ 4 cup dark brown sugar, packed
  • 1 teaspoon whole cloves
  • 1/ 2 teaspoon ground ginger

Method

  • Step 1

    Preheat oven to 325 °F.

  • Step 2

    Combine all glaze ingredients in a small saucepan on medium heat. Bring to a gentle simmer, whisking occasionally, until sugar is melted, about 3-4 minutes. Remove from heat and set aside.

  • Step 3

    Score the ham in a diagonal crosshatch pattern. Starting from one end close to the bottom, cut about ½ an inch into the ham in a diagonal straight line across the ham. Repeat making lines 1″ apart on the entire ham. Rotate the ham and repeat diagonally from one side to the other.

  • Step 4

    Place the ham in a large oven-safe dish or high rimmed metal pan. Fill with ½ inch of water and pour ¼ cup of glaze over the ham. Cover ham/pan with foil, sealing the ham in entirely.

  • Step 5

    Bake for 45 minutes, basting with the glaze at the 20-minute mark. After 45 minutes remove from the oven, baste with glaze, and return uncovered to the oven for 15 additional minutes, or until ham reaches internal temp of 140 °F. Baste again in the last 5 minutes.

  • Step 6

    Remove ham from the oven and let sit for 10-15 minutes tented with foil before serving. Baste just before slicing and serving.