We LOVE the way she says ham! We are also a big fan of the Dr. Pepper/bourbon/sugar/more sugar glaze that is draped across the piece of pork in this recipe.
We feel like there’s a cocktail recipe waiting to be discovered in this glaze. We’ll keep you posted.
Religious holidays wouldn’t be complete without the chunk of ham resting in the center of the table after church. This is a simple way to bump up that simple smoked pig to something that tastes both complicated and comforting.
We realize this recipe doesn’t necessarily correlate with “Four Calling Birds”, but in our defense, what in the hell are calling birds?!? Don’t ALL birds call? Plus, whoever wrote this song has an unnatural avian obsession. I mean, how many birds does one person need for Christmas?!
bourbon honey ham
- 1 (7-8 pound) smoked bone-in ham, spiral cut, fully cooked
- 1 cup bourbon
- 1 cup Dr. Pepper
- 1/2 cup honey
- 1/4 cup dijon mustard
- 1/2 cup brown sugar
- 4-6 fresh thyme sprigs, leaves only
- 4-6 tablespoons cloves
- salt and pepper to taste
Preheat oven to 325 degrees.
In a small saucepan over medium heat combine all ingredients except for cloves and ham. Bring to a gentle boil and simmer, stirring often until reduced by a third and is syrupy, about 45 minutes.
Meanwhile, remove ham from wrapping and place in a large baking dish or roasting pan. Push cloves in, stem first, about every 1 1/2 inch or so over rounded portion of ham.
Pour glaze over top of ham and put in preheated oven. Cook for 1 1/2 hours or until internal temperature reaches 140 degrees, basting every 30 minutes.
Let cool under foil tent for about 15-20 minutes, skim fat from top of glaze in pan and discard. Serve glaze poured over slices of ham.
*I feel like this goes without saying, but just to be safe. DO NOT eat the cloves.