Posted on December 7, 2011 at 12:29 PM
Wednesday, Dec 7 at 12:43 PM
Woodford Reserve Holiday Ham
Glazed in Bourbon and Orange with Black Berry Cumberland Sauce
For the Ham
1 pit cured ham— about 5 pounds. Bone in or out.
For the Bourbon Orange Glaze:
1 cup orange juice concentrate
¼ tsp. ground cinnamon
¼ tsp allspice
¼ tsp ground ginger
¼ tsp. ground clove
½ cup Early Times Bourbon
¼ cup Sorghum
¼ cup Brown sugar
¼ cup Woodford Reserve Bourbon
Combine all the ingredients and stir until the brown sugar is dissolved.
For the Blackberry Cumberland Sauce
1 tablespoon butter
¼ cup minced onion
½ of a (12-ounce) jar red currant jelly
6 ounces blackberry jam
1 tablespoon grated orange zest
¼ cup orange juice
¼ cup lemon juice
1 tablespoon Dijon
1 cup Woodford Reserve bourbon
Sauté onion in butter. Add jam and jelly and stir until melted. Add remaining ingredients and bring to a simmer, stirring constantly. Remove from heat.
Tips for roasting the Ham
· For a ham that has only been partially cooked, you will need to allow about 20 minutes per pound in a moderate (350 degrees F/175 degrees C) oven.
· A fully cooked ham will require about 10 minutes per pound in order to be heated all the way through.
To help keep your ham moist and juicy:
Pour half the glaze over the ham before putting it in the oven. Baste the ham through out the roasting period, about every 15-20 minutes with both new and old glaze.
If the ham is going to be in the oven longer than an hour, place a foil tent over the pan and place the ham in the oven cut side down.
About 15 minutes before the ham is finished roasting, remove the foil tent and in crease the temperature of the oven to 400 degrees, coat it as much as possible with the glaze and keep basting it.
When the internal temperature reaches 160 degrees F (80 degrees C), the ham is ready for serving